One of my favorite pasta recipes! Not only is it nourishing but also features lovely flavor profiles from the lemon and garlic.  Add your own flair with other spices you enjoy!

Ingredients:

• 1 box chickpea pasta (such as Barilla or Banza)
• 2 to 3 tbsp butter (or dairy-free/vegan butter)
• 1 tbsp extra virgin olive oil
• 3 to 4 cloves garlic, minced
• Zest and juice of 1 fresh lemon
• ½ cup starchy pasta water (saved before draining)
• ¼ cup grated Parmesan cheese (or vegan Parmesan)
• Salt and black pepper to taste
• Optional: Red pepper flakes, fresh basil, or parsley

Directions:

1. Boil the pasta: Cook the chickpea noodles in salted boiling water according to package instructions (usually 7–9 minutes). Reserve ½ cup of the starchy pasta water before draining.
2. Make the garlic butter sauce: In a large skillet over medium-low heat, melt the butter and olive oil. Add the minced garlic and a pinch of red pepper flakes, cooking for about 1 minute until fragrant.
3. Add lemon: Stir in the fresh lemon zest and lemon juice.
4. Combine: Toss the drained chickpea pasta directly into the skillet. Pour in the reserved pasta water and sprinkle with Parmesan cheese, salt, and pepper.
5. Emulsify: Toss gently over low heat for 1–2 minutes until a glossy, creamy sauce coats the noodles. Top with fresh herbs and extra cheese before serving.

You can add a protein of your choice to this as well.  Chicken would be lovely and so would cooked shrimp. 

Enjoy!

-Elizabeth