Lemon Pasta
We love this simple lemon pasta with chickpeas and feta cheese. It's always delicious and comes together quickly.
Ingredients
- 1 lb spaghetti noodles whole grain is most nutritious
- 2 lemons, medium size or about ¼-½ cup of lemon juice
- 2-4 Tbsp olive oil
- 15.5 oz can of chickpeas or garbanzo beans rinsed and drained
- 6-12 oz feta cheese crumbles to taste
- 1 bunch green onions sliced
- dried red pepper flakes optional, to taste
Instructions
- Boil pasta in salted water to desired tenderness. Drain pasta, reserving about ½ cup of the pasta water in the pot. Return pasta to the pot.
- Add the juice of the 2 lemons, or about 1/4 cup of lemon juice, to the pasta and pasta water while the pasta is still hot. The pasta will begin to absorb the lemon juice.
- Add the desired amount of olive oil. Stir together to coat the pasta in the oil.
- Add the can of rinsed and drained chickpeas or garbanzo beans. Stir to distribute the beans throughout the pasta.
- To serve, arrange the pasta on each plate in individual servings. Top with desired amounts of feta cheese, green onions, and red pepper flakes.