It’s August, and it’s hot outside. Really, really hot. The thought of cooking is about as appealing as scheduling a root canal. However, the pressure is off and so is the heat with this quick, easy, and delicious lemon basil pasta with chickpeas. Not only is it fast and tasty, it offers the phenomenal nutritional and health benefits of chickpeas.

Here is the basic recipe, but do feel free to give it an extra nutritional punch by adding some fresh veggies from the garden, such as zucchini, tomatoes, kale, or peppers.

Ingredients:

8 oz. farfalle pasta

1-2 TBSP olive oil

3 cloves minced garlic

1 can drained chickpeas, reserving liquid

dash salt, pepper, and red pepper flakes

2 TBSP capers

juice from 1 lemon

1 cup grated pecorino Romano cheese

1/2 cup shredded fresh basil

Directions: 

Cook pasta according to package directions. Drain, rinse, and set aside.

Heat large skillet over medium heat. Add olive oil and crushed garlic, cook and stir 1-2 minutes. Add chickpeas and spices, cook 3 minutes, stirring to blend flavors. Add capers, liquid from chickpeas, and pasta, cook for 2 minutes longer.

Remove from heat, add lemon juice, and slowly add cheese, stirring constantly, then add chopped basil. Serve immediately.

Enjoy!

 

Originally Published on https://www.cherylilov.com/blog/

Chery lIlov PT, GCFP

Cheryl Ilov is an author, speaker, dancer, martial artist, and physical therapist. She is also a former chronic pain patient who began a journey of self-discovery and self-healing after her medical team informed her that she would never recover. They were wrong.

Cheryl fired her medical team and found her own path to health and healing, as well as a journey of life-long learning. Her areas of expertise include the art of healing through movement, personal empowerment, and fitness over fifty. She is also the host of The FemiNinja Project podcast, which focuses on overcoming obstacles, personal empowerment, restoring human dignity, and alternative health and healing.

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