Stovetop Pasta Marinara with Broccoli and Chickpeas

By: Amy of "Simply Sugar & Gluten-Free" for NuNaturals

Would you like to create a nutritious & satisfying meal? We suggest you try this delicious recipe for Stovetop Pasta Marinara with Broccoli and Chickpeas from Amy Green. You can find many more healthy recipes by visiting Amyâ€™s website at: www.simplysugarandglutenfree.com.

Notes

This recipe comes courtesy of NuNaturals

Ingredients

3 tablespoons olives, divided
3 large garlic cloves, grated on a microplane
2 28-ounce cans of diced tomatoes, drained with juice reserved
10 drops NuNaturals Liquid Stevia (or to taste)
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1/8 teaspoon cinnamon
Kosher salt, to taste
Black pepper, freshly ground
1 pound frozen broccoli florets
1 pound gluten-free pasta spirals
2 cups chickpeas, cooked
Parmesan cheese, fresh grated (optional)

Instructions

Heat one tablespoon of olive oil in a pan large enough to accommodate all of the tomatoes. Add garlic and cook, stirring, for a minute until it is fragrant.
Add tomatoes, ½ cup of reserved juice, then stir in Stevia, oregano, basil, thyme and cinnamon. Simmer, stirring often, until sauce has cooked down and is fragrant. If you want a drier marinara sauce, cook it longer. Taste and adjust seasonings as needed to your liking.
Bring a large pot of water to boil. Add broccoli and stir for one minute. You just want to start the cooking process. Remove broccoli and set aside in bowl. Bring water back to boil and add pasta with 2 tablespoons of olive oil. Stir to coat. Cook until al dente according to pasta directions.
When pasta is nearly done, add broccoli and chickpeas. Heat through. Drain pasta. Toss pasta and sauce. Top with parmesan cheese if desired.