Description
8 oz pasta (such as orecchiette or penne)
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Directions
Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in chickpeas and cook for 2–3 minutes, allowing them to absorb the flavors.
Add cooked pasta to the skillet, along with lemon zest, lemon juice, salt, and black pepper. Toss to combine, adding reserved pasta water as needed for a light
sauce.
Sprinkle with Parmesan cheese and fresh parsley before serving.
Prep Time: 10 minutes, Cooking Time: 15 minutes, Total Time: 25 minutes, Kcal: 380 per serving, Servings: 4
