Chickpea Pasta with Almonds and Parmesan
Elevate your weeknight dinner routine with this hearty and flavorful Chickpea Pasta with Almonds and Parmesan. This quick and wholesome recipe combines the protein-rich goodness of chickpea pasta with the nutty crunch of toasted almonds, the zesty brightness of lemon, and a hint of spice from red pepper flakes. Sautéed garlic and extra-virgin olive oil create a rich, aromatic base, while freshly grated Parmesan and a sprinkle of parsley bring a touch of indulgence to every bite. Ready in just 30 minutes, this light yet satisfying dish is perfect for busy evenings and pairs beautifully with a crisp green salad or roasted vegetables. It's a gluten-free, protein-packed pasta you'll want to make again and again!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 ounces chickpea pasta
- 3 tablespoons extra-virgin olive oil
- 3 units garlic cloves
- 1 cup almonds
- 0.5 cups Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 0.5 teaspoons red pepper flakes
- 0.25 cups parsley
- 1 teaspoon salt
- 0.25 teaspoons black pepper
- 0.5 cups pasta water
Instructions
Bring a large pot of salted water to a boil and cook the chickpea pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Thinly slice the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to let them burn.
Roughly chop the almonds and add them to the skillet. Cook for another 2-3 minutes until they are golden and toasty.
Reduce the heat to low and stir in the red pepper flakes, lemon zest, and lemon juice.
Add the drained 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 Parmesan cheese, parsley, salt, and black pepper.
Drizzle the remaining 1 tablespoon of olive oil over the pasta and give it a final toss.
Serve warm, garnished with additional Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 58.1 g | 21% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 4.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 544 mg | 12% | |
*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.
