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LEMON AND ARUGULA CHICKPEA PASTA WITH PARMESAN CHEESE

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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.

  • Author: Rupesh Sharma
  • 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

  1. Cook the chickpea pasta in a large pot of boiling water. Drain and place the warm pasta in a bowl.
  2. 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.
  3. Add the grated Parmesan, pepper and arugula. Mix and serve.

Find it online: https://www.thecookingdoc.co/recipes/lemon-and-arugula-chickpea-pasta-with-parmesan-cheese/