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Photo of Pasta with chickpeas, chilli, broccolini, feta and lemon by WW

Pasta with chickpeas, chilli, broccolini, feta and lemon

9
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Great for a meat free Monday and a perfect opportunity to get fibre into your meals, this pasta dish light fresh and a little bit spicy!

Ingredients

Dry spelt pasta

240 g, (spiral)

Olive oil

2 tsp

Red onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Fresh lemon rind

2 tsp, finely grated

Fresh red chilli

1 whole, deseeded, finely chopped

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Broccolini

2 bunch(es), trimmed, cut into long florets

Vegetable stock, liquid, salt-reduced

⅓ cup(s), (80ml)

Rocket

100 g, baby variety

Lemon juice

1 tbs

Feta cheese

50 g, soft variety, crumbled, to serve

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Cook the pasta in a saucepan of boiling salted water following packet instructions. Drain. Return to the pan.
  2. Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring, until softened. Add the garlic, lemon rind and chilli and cook, stirring, for 30 seconds or until fragrant. Add the chickpeas, broccolini and stock. Bring to the boil. Cover and cook for 2 minutes or until broccolini is just tender.
  3. Add the chickpea mixture, rocket and juice to the pasta in the pan. Season with salt and pepper, toss to combine. Serve with the feta and lemon wedges.

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