Mediterranean Chickpea Pasta
Pasta tossed with chickpeas, tomatoes, and fresh herbs in a light olive oil base. Vegetables and protein swap to suit season and preference while keeping the Mediterranean herb profile constant.
Ingredients
Method
Bring a large pot of salted water to a boil for the pasta.
While water heats, dice zucchini, mince garlic, slice red onion, and chop parsley. Zest and juice the lemon.
Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
Heat 2 tbsp olive oil in a large skillet over medium heat. Add red onion and sauté until softened, about 3 minutes.
Stir in garlic and zucchini; cook until zucchini is just tender, about 5 minutes.
Add chickpeas and tomatoes to the skillet; warm through for 2 minutes.
Add cooked pasta to the skillet along with remaining 1 tbsp olive oil, lemon zest, lemon juice, and parsley. Toss gently, adding reserved pasta water as needed for a light sauce consistency.
Season to taste with salt and black pepper. Stir in half the parmesan cheese.
Transfer to serving bowls and top with remaining parmesan cheese.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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