Light Lemon Basil Pasta

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.


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


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.



basil, chickpeas, lemon, light and easy pasta, pasta, pecorino Romano cheese