Creamy Lemon Herb Chickpea Pasta with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemon Herb Chickpea Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chickpea Pasta with Roasted Asparagus

Savor a vibrant, creamy pasta dish featuring protein-packed chickpea pasta tossed with hearty chickpeas, zesty lemon, fresh herbs, and a light Greek yogurt cream sauce. Roasted asparagus adds a delightful crunch and earthy flavor, making this dish a balanced, flavorful meal perfect for dinner.

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NUTRITION

557kcal
Protein
35.2g
Fat
10.5g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Pasta (dry)

1/2 cup Chickpeas (canned, drained)

1/2 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

1 serving Asparagus (approx 6 spears)

1/2 Lemon (juice and zest)

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss asparagus with olive oil, a pinch of salt, and pepper, then spread them on a baking sheet. Roast for 10-12 minutes until tender and slightly crispy.

  • 2

    Meanwhile, cook the chickpea pasta according to package directions until al dente. Drain and set aside, reserving a splash of pasta water.

  • 3

    In a medium bowl, combine the low-fat Greek yogurt with lemon juice, lemon zest, chopped basil, and parsley. Season with salt and pepper.

  • 4

    Gently stir in the chickpeas to the yogurt mixture.

  • 5

    Toss the warm pasta with the creamy chickpea mixture, adding a small amount of reserved pasta water if needed to loosen the sauce.

  • 6

    Plate the pasta and top with the roasted asparagus. Garnish with extra herbs if desired and serve immediately.

Creamy Lemon Herb Chickpea Pasta with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemon Herb Chickpea Pasta with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Herb Chickpea Pasta with Roasted Asparagus

Savor a vibrant, creamy pasta dish featuring protein-packed chickpea pasta tossed with hearty chickpeas, zesty lemon, fresh herbs, and a light Greek yogurt cream sauce. Roasted asparagus adds a delightful crunch and earthy flavor, making this dish a balanced, flavorful meal perfect for dinner.

NUTRITION

557kcal
Protein
35.2g
Fat
10.5g
Carbs
75.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chickpea Pasta (dry)

1/2 cup Chickpeas (canned, drained)

1/2 cup Low-Fat Greek Yogurt

1 tsp Olive Oil

1 serving Asparagus (approx 6 spears)

1/2 Lemon (juice and zest)

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss asparagus with olive oil, a pinch of salt, and pepper, then spread them on a baking sheet. Roast for 10-12 minutes until tender and slightly crispy.

  • 2

    Meanwhile, cook the chickpea pasta according to package directions until al dente. Drain and set aside, reserving a splash of pasta water.

  • 3

    In a medium bowl, combine the low-fat Greek yogurt with lemon juice, lemon zest, chopped basil, and parsley. Season with salt and pepper.

  • 4

    Gently stir in the chickpeas to the yogurt mixture.

  • 5

    Toss the warm pasta with the creamy chickpea mixture, adding a small amount of reserved pasta water if needed to loosen the sauce.

  • 6

    Plate the pasta and top with the roasted asparagus. Garnish with extra herbs if desired and serve immediately.