Lemon chickpea pasta
A bright pantry pasta with chickpeas, spinach and lemon for a simple weeknight dinner.
Serving illustration.
A bright pantry pasta with chickpeas, spinach and lemon for a simple weeknight dinner. This recipe serves two. Read the ingredient list and instructions before you begin, and use the serving selector if you want to make a larger batch.
A practical starting point
Keep some pasta water until serving: the starch helps loosen the sauce without adding more oil. Add lemon gradually so it stays bright rather than overpowering.
Gather and measure the ingredients before heating the pan. Taste as you go, starting with a small amount of salt; canned ingredients and cheese vary in saltiness. The cooking time is a planning estimate, not a guarantee.
Simple swaps and serving ideas
Use the recipe as a flexible starting point. Change one ingredient at a time if you want to understand how it affects texture and flavor. Check ingredient labels for allergens, including wheat and milk, and select suitable alternatives when needed.
Serve freshly prepared. If you are saving food, follow the linked CDC guidance on refrigeration and reheating. The serving multiplier changes quantities only; a larger batch may require a larger pan or cooking in batches.
Lemon chickpea pasta
Prep and cooking times are estimates.
Ingredients
How to make it
- Cook the pastaBring a pot of water to a boil and cook the pasta according to its package. Before draining, reserve 1 cup of pasta water.
- Warm the garlicMeanwhile, warm the olive oil in a large skillet over medium-low heat. Stir in the garlic for about 30 seconds, keeping it pale rather than browned.
- Add chickpeas and spinachAdd the chickpeas and 1/4 cup pasta water. Heat through, stirring, then fold in the spinach until wilted.
- Toss with lemonAdd the drained pasta, lemon zest and lemon juice. Toss over low heat, adding reserved pasta water a little at a time until the pasta is lightly coated.
- Season and serveSeason with salt and black pepper. Taste before adding more lemon, and serve immediately.
Make it work for you
Keep some pasta water until serving: the starch helps loosen the sauce without adding more oil. Add lemon gradually so it stays bright rather than overpowering.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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