Lemon Garlic Chickpea Spaghetti
Lemon Garlic Chickpea Spaghetti
30 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Lemon
- No Meat
- Spring Recipes
- Summer Recipes
- Under 30 Minutes
- Weekend
- Weeknight
FRESHLY GROUND BLACK PEPPER AND LEMON ARE THE PERFECT PAIRING IN THIS LIGHT SEASONAL PASTA RECIPE!
Pantry Pasta Recipes
Ingredients
Serves 4
| 1 | Box Barilla® Chickpea Spaghetti |
| 5 | Tablespoons extra virgin olive oil, divided |
| 1 | Garlic clove, minced |
| 2/3 | Cup Parmigiano-Reggiano cheese, freshly grated |
| 2 | lemons, juiced to yield ½ cup lemon juice |
| 1 | Tablespoon lemon zest |
| 1/3 | Cup fresh basil, chopped |
| ¾ | Teaspoon salt |
| ½ | Teaspoon black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a large bowl, whisk together half of the olive oil, cheese, lemon juice, salt and pepper.
Step 2
Sauté garlic with the remaining olive oil, cool down and add to the cheese lemon mixture then set aside.
Step 3
Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.
Step 4
Drain pasta reserving 1 cup of the pasta cooking water.
Step 5
Add pasta to the lemon sauce, and toss with the basil and lemon zest.
Step 6
Add ¼ cup of reserved pasta cooking water at a time and toss the pasta to moisten.
Step 7
Season with more salt and pepper to taste. Transfer to bowls and serve.