Description
A quick and healthy Mediterranean-inspired pasta dish featuring chickpeas and vibrant vegetables. Perfect for a weeknight meal, this recipe is ready in just 15 minutes.
Ingredients
Scale
- 8 ounces pasta
- 1 tablespoon olive oil
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- While pasta is cooking, heat olive oil in a large skillet over medium heat. Add red onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in chickpeas, cherry tomatoes, and Kalamata olives. Cook for 3-4 minutes, until tomatoes begin to soften.
- Add the cooked pasta, reserved pasta water, chopped parsley, and lemon juice to the skillet. Toss to combine and heat through.
- Season with salt and pepper to taste.
Notes
- For a spicier dish, add a pinch of red pepper flakes with the garlic.
- Feel free to add other vegetables like spinach, bell peppers, or zucchini.
- Top with feta cheese for an extra Mediterranean flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400-450 calories
- Sugar: Approximately 5-7g
- Sodium: Approximately 400-600mg (varies with olives and added salt)
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 2-3g
- Unsaturated Fat: Approximately 12-17g
- Trans Fat: 0g
- Carbohydrates: Approximately 50-60g
- Fiber: Approximately 8-10g
- Protein: Approximately 15-20g
- Cholesterol: 0mg