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LEMON AND ARUGULA CHICKPEA PASTA WITH PARMESAN CHEESE
Delicious recipes don’t get much simpler than this. I love picking up some spring greens from the Farmer’s Market or from my garden and cooking them that night. In this recipe, fresh arugula mixes with a quickly prepared olive oil,lemon and garlic sauce. Chickpea pasta adds some fiber and plant-based protein. The result is a pasta dish that hits all the flavor high notes – umami, tangy, salty, and just a bit of bitterness to keep you interested.
Dr. Blake’s Top Tip: Can’t find arugula or don’t like the bitterness it brings? Use chopped fresh spinach instead.
- Yield: 3–4 Servings 1x
Ingredients
Scale
1/2 lbs. chickpeas spaghetti pasta
4 tbsp olive oil
1 garlic clove, crushed
1 lemon, zested and juiced
1/2 cup finely grated Parmesan
Freshly ground black pepper
2 cups fresh arugula
Instructions
- Cook the chickpea pasta in a large pot of boiling water. Drain and place the warm pasta in a bowl.
- Heat a pan over medium heat. Add the olive oil and the garlic clove. Sauté for 2 minutes and add the lemon juice and zest. Sauté for two more minutes. Remove from the heat and pour over the pasta in a large bowl.
- Add the grated Parmesan, pepper and arugula. Mix and serve.
