Greek Pasta with Chickpeas and Garlic Lemon Sauce Makaronia Me
Elevate your weeknight dinner game with this vibrant and wholesome Greek Pasta with Chickpeas and Garlic Lemon Sauce (Makaronia Me). This Mediterranean-inspired dish combines tender penne pasta with protein-packed chickpeas, all enveloped in a zesty garlic lemon sauce made luxuriously light with reserved pasta water. A generous sprinkle of fresh parsley, dill, and crumbled feta adds layers of herby brightness and creaminess, while optional red pepper flakes bring a subtle kick. Ready in just 30 minutes, this easy yet elegant meal is perfect for busy nights or relaxed gatherings. Bursting with flavor and nutritious ingredients, it pairs beautifully with a crisp Greek salad or crusty bread for a complete Mediterranean feast.
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Recipe Information
Ingredients
- 400 grams Penne pasta (or any short pasta)
- 1 can Cooked chickpeas (drained and rinsed)
- 4 tablespoons Olive oil
- 4 cloves Garlic cloves (finely minced)
- 1 large Lemon (juice and zest)
- 3 tablespoons Fresh parsley (finely chopped)
- 2 tablespoons Fresh dill (finely chopped)
- 100 grams Feta cheese (crumbled)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 120 milliliters Reserved pasta water
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 120 ml of pasta water before draining, then set the pasta aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the cooked chickpeas and cook for an additional 3-4 minutes until they begin to warm through.
Add the lemon juice, lemon zest, salt, black pepper, and red pepper flakes (if using) to the skillet. Stir to combine.
Reduce the heat to low and add the reserved pasta water to the skillet. Stir well to create a light sauce.
Toss the cooked pasta into the skillet with the chickpeas and sauce. Mix thoroughly to coat the pasta evenly.
Remove from heat and stir in the fresh parsley and dill.
Garnish with crumbled feta cheese and serve immediately.
Nutrition Facts
Calories |
1872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 255.3 g | 93% | |
| Dietary Fiber | 41.4 g | 148% | |
| Total Sugars | 25.5 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1728 mg | 37% | |
*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.
