Ingredients
12 ounces chickpea spaghetti
1 tablespoon salt, for the pasta water
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 garlic cloves, finely minced
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
3/4 teaspoon ground black pepper, plus more for serving
1/4 teaspoon crushed red pepper flakes, optional
1 cup finely grated Parmesan cheese, plus more for serving
1/2 to 3/4 cup reserved pasta cooking water
2 tablespoons chopped fresh parsley, optional
Salt, as needed
Instructions
- Mince the garlic, zest and juice the lemon, and finely grate the Parmesan before beginning. The sauce cooks quickly, so have all the ingredients ready.
- Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt.
- Add the chickpea spaghetti and cook according to the package directions until just tender. Stir gently during the first 2 minutes to prevent the strands from sticking.
- Begin checking the pasta 1 to 2 minutes before the suggested cooking time. Chickpea pasta can become soft quickly if overcooked.
- Before draining, carefully reserve at least 1 cup of the pasta cooking water.
- Drain the spaghetti without rinsing it and set it aside.
- While the pasta cooks, melt 2 tablespoons of butter with the olive oil in a large skillet over medium-low heat.
- Add the minced garlic and cook for 30 to 60 seconds, stirring constantly, until fragrant. Do not allow the garlic to turn dark brown.
- Stir in the lemon zest, black pepper, and crushed red pepper flakes, if using. Cook for about 15 seconds.
- Add the lemon juice and 1/2 cup of reserved pasta water. Stir and let the mixture simmer gently for 1 minute.
- Add the drained chickpea spaghetti to the skillet. Toss gently with tongs until coated in the lemon garlic mixture.
- Remove the skillet from the heat.
- Add the Parmesan gradually, tossing well after each addition.
- Add more reserved pasta water, 1 to 2 tablespoons at a time, until the cheese melts into a smooth, creamy sauce that coats the spaghetti.
- Add the remaining tablespoon of butter and toss until melted.
- Taste the pasta and add salt only if needed, since Parmesan cheese is naturally salty.
- Divide the pasta among four bowls. Garnish with additional Parmesan, black pepper, chopped parsley, or lemon zest before serving.
Notes
Finely grated Parmesan melts more smoothly than thick shreds. Freshly grate the cheese from a block for the creamiest sauce.
Remove the skillet from the heat before adding the Parmesan. High heat can cause the cheese to clump or become grainy.
Add the cheese gradually rather than all at once, using warm pasta water to loosen the sauce as needed.
For a milder lemon flavor, use 1 tablespoon of lemon juice. For a brighter flavor, add extra lemon zest instead of adding too much juice.
Regular spaghetti, lentil pasta, gluten-free spaghetti, or short pasta shapes may replace the chickpea spaghetti. Adjust the cooking time according to the package directions.
Baby spinach, peas, roasted broccoli, asparagus, or sautéed mushrooms can be added for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of water or milk. Avoid overheating because chickpea pasta can become too soft.
Most chickpea pasta is gluten-free, but check the package label when serving someone with celiac disease or a gluten sensitivity.
Use vegetarian Parmesan or another vegetarian hard cheese if strict vegetarian ingredients are required.