Pesto Chicken Pasta
Italian30 minHigh proteinBudget friendlyVeganDinnerHigh proteinVegan
30 min4 servings
Why this meal
30-min mealHigh proteinBudget friendlyVegan
Ingredients
- 12 ounces penne pasta
- 1.5 cups canned chickpeas
- 5 cups fresh spinach
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- salt
- black pepper
- 0.25 cup grated Parmesan cheese
Instructions
- 1.Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- 2.Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 3.Add chickpeas to the skillet and cook until warmed through, about 3-4 minutes.
- 4.Add fresh spinach to the skillet and cook until wilted, about 2 minutes.
- 5.Add the cooked pasta to the skillet along with lemon zest and lemon juice. Toss to combine.
- 6.If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- 7.Season with salt and freshly ground black pepper to taste.
- 8.Remove from heat and sprinkle with grated Parmesan cheese if desired. Serve warm.
Recipe by
Sam Calder