NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

1 cup Cremini mushrooms

2 cloves Garlic

0.5 tsp Olive oil

0.5 cup Part-skim ricotta cheese

3 tbsp Grated parmesan cheese

1 cup Pea shoots

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  Reserve 0.25 cup of the pasta cooking water, then drain the pasta and set aside.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the sliced mushrooms.

• 4

  Sauté the mushrooms for 5-7 minutes until they are deeply browned and tender.

• 5

  Stir in the minced garlic, sea salt, black pepper, and red pepper flakes, cooking for 1 minute until fragrant.

• 6

  In a small bowl, whisk together the ricotta cheese, lemon juice, and the reserved pasta water until smooth.

• 7

  Add the cooked pasta and the ricotta mixture to the skillet with the mushrooms, tossing gently to coat.

• 8

  Fold in the pea shoots and parmesan cheese, allowing the shoots to slightly wilt from the heat before serving.