Chickpea Pasta
Say hello to a wholesome, flavor-packed weeknight dinner with this easy Chickpea Pasta recipe! Featuring protein-rich chickpea pasta, sautéed garlic, juicy cherry tomatoes, and nutrient-dense baby spinach, this dish comes together in just 30 minutes for a meal that’s as quick as it is satisfying. A hint of red pepper flakes adds a gentle kick, while fresh basil and a squeeze of lemon juice provide a bright, herbaceous finish. Whether you keep it vegan or top it with a sprinkle of Parmesan cheese for added richness, this gluten-free pasta dish is perfect for busy evenings without compromising on taste or nutrition. Ideal for meal-prepping or a cozy family dinner, Chickpea Pasta is the healthy yet indulgent comfort food you've been craving!
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Recipe Information
Ingredients
- 12 oz chickpea pasta
- 2 tbsp olive oil
- 4 garlic cloves
- 2 cups cherry tomatoes
- 3 cups baby spinach
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup fresh basil leaves
- 0.5 cup Parmesan cheese (optional)
- 1 tbsp lemon juice
Instructions
Bring a large pot of salted water to a boil. Add chickpea pasta and cook according to the package instructions (typically 7-10 minutes) until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, heat a large skillet over medium heat and add the olive oil.
Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to let them burn.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted.
Season the tomato-spinach mixture with red pepper flakes, salt, and black pepper. Stir to combine.
Add the cooked chickpea pasta to the skillet along with the reserved pasta water. Toss everything together to coat the pasta in the sauce.
Remove the skillet from heat and stir in the fresh basil leaves and lemon juice.
Optional: Sprinkle Parmesan cheese on top before serving for an extra layer of flavor.
Serve the chickpea pasta warm and enjoy!
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4481 mg | 195% | |
| Total Carbohydrate | 220.2 g | 80% | |
| Dietary Fiber | 55.8 g | 199% | |
| Total Sugars | 38.7 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1841 mg | 142% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
