Lemony Pasta With Chickpeas and Parsley

Name: Lemony Pasta With Chickpeas and Parsley
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: Some Kosher Salt; 8oz Fusilli Pasta, regular or whole-wheat, or other short, sturdy pasta; 2 cups Chickpeas, cooked, home-cooked or canned; 1/4 cups Extra Virgin Olive Oil; Some Extra Virgin Olive Oil, for drizzling; 2 cloves of Garlic, smashed and peeled; 1/2 Onion, diced; 1 tbsp Rosemary Leaves, fresh, finely chopped; Some Red Pepper Flakes; 1 1/2 cups Chickpea Cooking Liquid, or vegetable stock or water; from a homemade pot; do not use the liquid from the can; 3 cups Parsley Leaf, fresh, from 1 large bunch; 2/3 cups Parmigiano Reggiano, grated; Some Parmigiano Reggiano, for serving; 1 tbsp Unsalted Butter; 1/2 lemon of Lemon Zest, finely grated; Some Pepper (Black), ground, to taste

This bright, satisfying pasta dish combines tender fusilli with a rustic chickpea sauce, fresh parsley, and plenty of lemony richness. Garlic, rosemary, and a touch of red pepper give the sauce depth, while butter and Parmigiano-Reggiano make it silky and savory. It’s a simple weeknight pasta that feels lively and special.

This bright, satisfying pasta dish combines tender fusilli with a rustic chickpea sauce, fresh parsley, and plenty of lemony richn... Show more

From Nytimes · Original recipe

Health Grade

B- · Healthy

Time

30 min

Price

3,31 €

Calories

1485 kcal

vegetarian

high protein

low sugar

clean eating

Method

Boil the pasta water

Fill a large pot with water, season it generously with Kosher Salt, and bring it to a full boil over high heat. You want the water to taste pleasantly seasoned so the pasta is flavored from the inside out.

Prep the vegetables

While the water heats, peel the garlic, give each clove a firm smack with the side of your knife to smash it, then peel and finely dice the onion. Strip the rosemary leaves from the stems and chop them finely. Pick the parsley leaves from the stems, rinse and dry them well, then chop them. Finely grate the lemon zest, stopping before you reach the bitter white pith.

Cook and drain pasta

Add the fusilli pasta to the boiling water and cook it until just barely al dente according to the package timing, since it will finish in the sauce. Stir once or twice at the start so it does not stick. Drain it thoroughly as soon as it is ready.

Mash the chickpeas

While the pasta cooks, place the chickpeas in a large bowl and mash them with a fork or potato masher until they are partly crushed. Leave plenty of larger pieces and some whole chickpeas for texture so the finished sauce feels hearty rather than pureed.

Start the aromatics

Set a large skillet over medium heat and add the extra-virgin olive oil. When the oil is hot and fluid, add the smashed garlic and cook, turning it as needed, until it is lightly golden on both sides, about 2 minutes.

Soften the onion

Add the diced onion, chopped rosemary, red pepper flakes, and a small pinch more salt to the skillet. Cook, stirring occasionally, until the onion is soft, translucent, and fragrant, about 10 minutes. The mixture should look gently softened, not deeply browned.

Simmer the chickpea sauce

Stir the mashed chickpeas into the skillet, then pour in the chickpea cooking liquid. Bring everything to a gentle simmer and cook until the liquid has reduced noticeably and the chickpeas look creamy but still loose enough to coat pasta, about 5 minutes.

Finish the pasta

Add the drained pasta and chopped parsley to the skillet and toss for 1 to 2 minutes, until the pasta is tender and evenly coated. Take the skillet off the heat, then quickly stir in the Parmigiano-Reggiano, unsalted butter, and black pepper to taste. Toss until the butter melts and the cheese forms a glossy coating. Taste and add more salt if needed.

Serve and garnish

Spoon the pasta into warm bowls. Drizzle with the extra extra-virgin olive oil for drizzling and finish with more Parmigiano-Reggiano for serving over the top. Serve right away while it is creamy and hot.

Ingredients

Method

For 2 servings

Adjust servings

Some Kosher Salt
8oz Fusilli Pasta, regular or whole-wheat, or other short, sturdy pasta
2 cups Chickpeas, cooked, home-cooked or canned
1/4 cups Extra Virgin Olive Oil
Some Extra Virgin Olive Oil, for drizzling
2 cloves of Garlic, smashed and peeled
1/2 Onion, diced
1 tbsp Rosemary Leaves, fresh, finely chopped
Some Red Pepper Flakes
1 1/2 cups Chickpea Cooking Liquid, or vegetable stock or water; from a homemade pot; do not use the liquid from the can
3 cups Parsley Leaf, fresh, from 1 large bunch
2/3 cups Parmigiano Reggiano, grated
Some Parmigiano Reggiano, for serving
1 tbsp Unsalted Butter
1/2 lemon of Lemon Zest, finely grated
Some Pepper (Black), ground, to taste

🧈 Plus ~10g of fat

🧂 Plus ~6g of salt

Nutrition

Per Serving.

Calories

1485 kcal

74% of Daily kcal

Protein

58 g

100% RDI

Fat

76 g

24g sat fat

Carbs

146 g

53% RDI

Sugar

15 g

30% RDI

Fiber

19 g

63% RDI

Salt

8 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B- · 6.8 / 10

Comments

Click to rate

Ingredients

For 2 servings

Adjust servings

Some Kosher Salt
8oz Fusilli Pasta, regular or whole-wheat, or other short, sturdy pasta
2 cups Chickpeas, cooked, home-cooked or canned
1/4 cups Extra Virgin Olive Oil
Some Extra Virgin Olive Oil, for drizzling
2 cloves of Garlic, smashed and peeled
1/2 Onion, diced
1 tbsp Rosemary Leaves, fresh, finely chopped
Some Red Pepper Flakes
1 1/2 cups Chickpea Cooking Liquid, or vegetable stock or water; from a homemade pot; do not use the liquid from the can
3 cups Parsley Leaf, fresh, from 1 large bunch
2/3 cups Parmigiano Reggiano, grated
Some Parmigiano Reggiano, for serving
1 tbsp Unsalted Butter
1/2 lemon of Lemon Zest, finely grated
Some Pepper (Black), ground, to taste

🧈 Plus ~10g of fat

🧂 Plus ~6g of salt

Lemony Pasta With Chickpeas and Parsley

Method

Boil the pasta water

Prep the vegetables

Cook and drain pasta

Mash the chickpeas

Start the aromatics

Soften the onion

Simmer the chickpea sauce

Finish the pasta

Serve and garnish

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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