Lemon Herb Chickpea Pasta
Lemon Herb Chickpea Pasta
Ingredients
For the Chickpea Pasta
- 12 ounces chickpea pasta, such as penne or rotini
- 1 teaspoon salt, for pasta water
For the Lemon Herb Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can canned chickpeas, 15-ounce, rinsed and drained
- 1/2 cup vegetable broth
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons nutritional yeast, optional, for cheesy flavor
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 5 ounces baby spinach, fresh
For Serving (Optional)
- 1 tablespoon fresh parsley, chopped
- 2 lemon wedges
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the chickpea pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Add the rinsed and drained chickpeas to the skillet. Sauté for 3 to 5 minutes, stirring occasionally, until they are lightly golden and slightly crispy.
⏱️ 5 min
- 4
Pour in the vegetable broth and fresh lemon juice. Stir in the lemon zest, chopped fresh parsley, fresh dill, nutritional yeast (if using), red pepper flakes (if using), salt, and black pepper. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes to allow the flavors to meld.
⏱️ 3 min
- 5
Add the cooked and drained pasta to the skillet with the sauce. Toss to combine, ensuring the pasta is well coated. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min
- 6
Stir in the fresh baby spinach. Cook for another 1 to 2 minutes, or until the spinach has wilted. Taste and adjust seasonings as needed.
⏱️ 2 min
- 7
Serve immediately, garnished with extra chopped fresh parsley and a lemon wedge, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chickpea Pasta
Ingredients
For the Chickpea Pasta
- 12 ounces chickpea pasta, such as penne or rotini
- 1 teaspoon salt, for pasta water
For the Lemon Herb Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can canned chickpeas, 15-ounce, rinsed and drained
- 1/2 cup vegetable broth
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons nutritional yeast, optional, for cheesy flavor
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 5 ounces baby spinach, fresh
For Serving (Optional)
- 1 tablespoon fresh parsley, chopped
- 2 lemon wedges
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the chickpea pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Add the rinsed and drained chickpeas to the skillet. Sauté for 3 to 5 minutes, stirring occasionally, until they are lightly golden and slightly crispy.
⏱️ 5 min - 4
Pour in the vegetable broth and fresh lemon juice. Stir in the lemon zest, chopped fresh parsley, fresh dill, nutritional yeast (if using), red pepper flakes (if using), salt, and black pepper. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes to allow the flavors to meld.
⏱️ 3 min - 5
Add the cooked and drained pasta to the skillet with the sauce. Toss to combine, ensuring the pasta is well coated. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 6
Stir in the fresh baby spinach. Cook for another 1 to 2 minutes, or until the spinach has wilted. Taste and adjust seasonings as needed.
⏱️ 2 min - 7
Serve immediately, garnished with extra chopped fresh parsley and a lemon wedge, if desired.
⏱️ 1 min