Lemon Parmesan Chickpea Pasta

Lemon Parmesan Chickpea Pasta combines tender chickpea pasta, wilted spinach, garlic, lemon, and Parmesan in an easy 25-minute stovetop meal.

Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 ounces chickpea pasta
• 3 tablespoons olive oil
• 3 cloves garlic
• 5 ounces baby spinach
• 1 medium lemon
• 0.75 cup parmesan cheese
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.75 cup reserved pasta water

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the chickpea pasta according to the package directions until just al dente. Reserve 3/4 cup pasta water, then drain. (about 10 min) — Boiling
2. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds, stirring, until fragrant. (about 1 min) — Medium heat
3. Add the spinach and cook for 2 to 3 minutes, stirring, until wilted. (about 3 min) — Medium heat
4. Add the drained pasta, lemon zest, 2 tablespoons lemon juice, Parmesan, salt, and black pepper. Pour in 1/2 cup reserved pasta water and toss over low heat until glossy, adding more pasta water as needed. (about 2 min) — Low heat
5. Cook until the cheese melts and the sauce lightly coats the pasta. Taste and adjust salt, pepper, or lemon juice before serving. (about 1 min) — Low heat