This lemon garlic butter pasta is a variation of a common Italian pasta dish. If done right it strikes a great balance between creamy and tangy. Make it gluten free by using a GF pasta like De Boles, or Contes. Make it vegan by substituting non-dairy milk and smart balance instead of butter.
Prep Time: 10 minutes
Cook Time: 20 minutes
1 box pasta of your choice
1.5 cups chickpeas
½ rind of lemon, grated (zest). Don’t get too far into rind because it gets more bitter.
6 T butter or vegan: smart balance
6 garlic cloves, chopped super small
2 cups milk or vegan non-dairy milk
½ cup spinach
½ cup peas
1 t nutmeg
salt to taste
pepper to taste
Bring a deep pot of water to a boil. Throw in the pasta. In a pan, add a little oil and toss in garlic. Cook garlic until it browns nicely. Check on pasta. If done, drain water out. Melt butter in the pan and mix well with the garlic. Add in lemon zest and seasoning and mix in well and allow to cook for a few minutes. Next add chickpeas, milk, spinach and peas and bring to a boil and turn down to a simmer. Cook for 10 minutes or so to let the flavors merge. Adjust seasoning as necessary.