Description
A vibrant and refreshing pasta dish featuring chickpeas, zesty lemon, and garlic, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound (16 ounces) Pasta of your choice (e.g., spaghetti, linguine, or fusilli)
- 1/4 cup Extra Virgin Olive Oil
- 6–8 cloves Garlic, thinly sliced
- 1/2 teaspoon Red Pepper Flakes
- 1 (15-ounce) can Chickpeas (Garbanzo Beans), rinsed and drained
- Zest of 2 large Lemons
- 1/2 cup Freshly Squeezed Lemon Juice (from 2–3 lemons)
- 1/2 cup Nutritional Yeast
- 1/2 cup Reserved Pasta Water
- 1/2 cup Fresh Parsley, finely chopped
- Salt and freshly ground Black Pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup of starchy water before draining.
- Build the Flavor Base: Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
- Toast the Chickpeas: Add chickpeas to the skillet, season with salt and black pepper, and cook for 3-5 minutes until heated through.
- Create the Zesty Sauce: Mix in lemon zest and juice, allowing to simmer for 30 seconds.
- Emulsify for Creaminess: Add reserved pasta water and nutritional yeast, stirring until the sauce is creamy.
- Combine and Finish: Toss drained pasta in the skillet with the sauce, add parsley, and mix well.
- Taste and Season: Adjust seasoning with salt, pepper, or red pepper flakes as desired, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or olive oil if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg