1 (1 pound) package rigatoni pasta
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 bunch broccoli, chopped (or sub one (16 ounce) package frozen broccoli)
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1/4 cup sun-dried tomatoes, chopped
2 tablespoons grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked through yet firm to the bite, about 11 minutes; drain.
2. While the pasta cooks, heat the olive oil in a skillet over medium heat. Cook the garlic and red pepper flakes in the hot oil briefly, about 1 minute. Stir the broccoli into the garlic; cook and stir together for 5 minutes. Add the chickpeas and sun-dried tomatoes and cook until the beans are completely warmed, 3 to 4 minutes. Remove from heat and toss with the drained pasta in a large bowl. Sprinkle with Parmesan cheese to serve.