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Mediterranean Sunshine Pasta with Lemon and Chickpeas

Experience the brightness of coastal Italy with a nutritionally re-imagined classic. This creamy, vibrant lemon pasta uses heart-healthy olive oil and the clever addition of chickpeas to create a luxuriously smooth sauce without the heavy butter and cheese. Ready in under 25 minutes, it’s where healthful eating meets weeknight comfort.
Course Main Course
Cuisine Mediterranean
Keyword healthy chickpea pasta recipe, Mediterranean lemon pasta with chickpeas, Mediterranean pasta recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 502kcal

Ingredients

  • 12 ounces 340g whole-wheat spaghetti
  • Kosher salt for pasta water
  • 3 tablespoons high-quality extra virgin olive oil plus more for drizzling
  • 4 large cloves garlic finely minced
  • Zest of 2 medium lemons about 3 tablespoons
  • ¼ teaspoon red pepper flakes
  • 1 15-ounce can low-sodium chickpeas, rinsed and drained
  • cup 30g finely grated Pecorino Romano cheese
  • 3 tablespoons fresh lemon juice from 1-2 lemons
  • ½ cup finely chopped fresh parsley plus more for garnish
  • ¼ teaspoon kosher salt for finishing
  • Freshly ground black pepper

Instructions

  • Prep & Boil: Bring a large pot of water to a boil and add a generous pinch of salt. While it heats, prepare your ingredients. In a small bowl, gently mash about half of the rinsed chickpeas with a fork, leaving the rest whole for texture.
  • Infuse the Oil: In a large, deep skillet, combine the 3 tablespoons of olive oil, minced garlic, lemon zest, and red pepper flakes. Warm gently over low heat for 2-3 minutes until fragrant, being careful not to brown the garlic. Remove the skillet from the heat.
  • Cook the Pasta: Add the whole-wheat spaghetti to the boiling water and cook according to package directions until just shy of al dente. Before draining, reserve at least 1 ½ cups of the starchy pasta water.
  • Build the Sauce: Using tongs, transfer the cooked pasta directly into the skillet with the infused oil. Add the mashed and whole chickpeas along with 1 cup of the reserved pasta water. Place the skillet over medium heat and toss the pasta vigorously for 2-3 minutes. The starch from the water will emulsify with the oil, creating a creamy, golden sauce.
  • Finish & Combine: Remove the skillet from the heat. Add the grated Pecorino Romano, fresh lemon juice, chopped parsley, and the final ¼ teaspoon of kosher salt. Toss everything together until the cheese has melted seamlessly into the sauce.
  • Serve: Divide the pasta among four warmed bowls. Garnish with a bit more fresh parsley, a sprinkle of black pepper, and a final, light drizzle of extra virgin olive oil. Serve immediately.

Notes

Nutrition Information

(per serving)
  • Calories: 502 kcal
  • Total Fat: 15 g
  • Saturated Fat: 3.2 g
  • Sodium: 519 mg
  • Total Carbohydrates: 76 g
  • Dietary Fiber: 12 g
  • Protein: 18 g