If you’re looking to splurge a little and use Points on a truly delicious, wholesome meal, Lemon Spinach Chickpea Pasta with Parsley Pesto is a perfect choice.
This vibrant, flavor-packed dish feels indulgent yet nourishing. Though each serving is 10 Points, it’s very filling. I adapted this recipe from the original Preserved Lemon + Chickpea Pasta with Parsley Pesto and created a lighter version that preserves the bright flavors and satisfying textures.
With protein from chickpeas, fiber, whole carbs and plenty of vitamins from the spinach and parsley, this vegan recipe makes a complete meal on its own. We enjoyed it as a leisurely Saturday lunch and followed it with fruit a few hours later — everyone stayed satisfied until dinner.
Well worth the 10 Points.
Lemon Spinach Chickpea Pasta with Parsley Pesto
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Ingredients
- 8 ounces pasta (use your preferred variety)
- 15 ounce can chickpeas, drained and rinsed
- 6 garlic cloves, minced
- 2 cups coarsely chopped fresh parsley
- 1/3 cup toasted almonds, roughly chopped
- 3 cups loosely packed baby spinach
- 4 tbsp lemon juice
- Zest of 1 lemon
- 1/3 cup reserved pasta cooking water
- Sea salt and freshly ground black pepper to taste
Instructions
- Cook the pasta according to package directions. Reserve 1/3 cup of the cooking water, then drain and keep the pasta warm in the pot.
- While the pasta cooks, heat a medium skillet over medium-low. Lightly coat with non-fat cooking spray or a mist of olive oil. Add one clove of the minced garlic and cook about 30 seconds until fragrant. Add the chickpeas and sauté until lightly golden, about 10 minutes, stirring occasionally.
- Make the parsley pesto: combine the remaining garlic with 1 tbsp olive oil, 2 tbsp lemon juice, the chopped parsley, the toasted almonds and about 1/2 tsp salt. Puree in a food processor until you reach a coarse pesto texture. Adjust seasoning to taste.
- Toss the warm pasta with the baby spinach until the leaves wilt. Add the pesto, sautéed chickpeas, lemon zest and the remaining lemon juice, and toss gently to combine. If the mixture seems dry, stir in some reserved pasta water a tablespoon at a time until you reach a creamy consistency.
- Season with sea salt and freshly ground black pepper to taste.
- Divide the pasta among four bowls and serve immediately.
Equipment
1 skillet