Lemony Pasta with Chickpeas & Parsley Dinner Recipe
This quick and flavorful dinner combines tender chickpeas with al dente pasta in a tangy, lemony sauce, enhanced by garlic, chili flakes, and fresh parsley. It's a healthy, protein-packed meal that comes together in just 30 minutes, making it ideal for busy weeknights.
Ingredients
- Kosher salt as needed
- 8 ounces regular or whole-wheat fusilli or other short sturdy pasta
- 2 cups cooked chickpeas homemade or canned, rinsed and drained
- ¼ cup extra-virgin olive oil plus more for drizzling
- 2 garlic cloves smashed and peeled
- ½ onion diced
- 1 tablespoon finely chopped fresh rosemary leaves
- Pinch of red chili flakes plus more as needed
- 1½ cups chickpea cooking liquid or water
- 3 cups fresh parsley leaves from 1 large bunch
- ⅓ cup grated Parmigiano-Reggiano cheese plus more for serving
- 1 tablespoon unsalted butter
- Finely grated zest of ½ lemon
- Freshly ground black pepper to taste
Instructions
- Cook the Pasta: Fill a large pot with heavily salted water and bring it to a boil. Add the fusilli and cook until it’s slightly underdone, just shy of al dente. Reserve some of the pasta water, then drain the pasta thoroughly.
- Prepare the Chickpea Base: Place the chickpeas in a large bowl and lightly mash them using a fork or potato masher. Aim for a texture where the chickpeas are about half-crushed.
- Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the smashed garlic cloves and cook until golden brown, which should take about 2 minutes. Stir in the diced onion, rosemary, chili flakes, and a pinch of salt. Let the mixture cook, stirring occasionally, until the onion softens, approximately 10 minutes.
- Build the Sauce: Add the mashed chickpeas to the skillet, along with the chickpea cooking liquid or water. Allow the mixture to come to a simmer and cook gently for about 5 minutes, or until much of the liquid has reduced.
- Combine Pasta and Sauce: Add the drained pasta and parsley to the skillet, stirring to coat the pasta thoroughly with the sauce. Let it cook for 1-2 minutes until the pasta finishes cooking and absorbs some of the sauce.
- Finish with Flavor: Mix in the grated cheese, butter, and lemon zest, stirring to combine. Taste and season with additional salt, black pepper, and chili flakes if desired.
- Serve and Garnish: Transfer the pasta to serving dishes, drizzle with extra olive oil, and sprinkle with additional Parmigiano-Reggiano for garnish. Serve immediately.
Notes
- For a spicier dish, increase the chili flakes.
- This dish pairs wonderfully with a tangy side salad like a Citrus Salad with Olives.
- If using canned chickpeas, rinse them well to remove excess sodium.
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