Lemon Garlic Chickpea Spaghetti

Freshly ground black pepper and lemon are the perfect pairing in this light seasonal pasta recipe!

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Ingredients 4 Servings


  • 1 box Barilla® Chickpea Spaghetti
  • 5 tablespoons extra virgin olive oil, divided
  • 1 garlic clove, minced
  • 2/3 cup Parmigiano-Reggiano cheese, freshly grated
  • 2 lemons, juiced to yield ½ cup lemon juice
  • 1 tablespoon lemon zest
  • 1/3 cup fresh basil, chopped
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

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  • In a large bowl, whisk together half of the olive oil, cheese, lemon juice, salt and pepper.

  • Sauté garlic with the remaining olive oil, cool down and add to the cheese lemon mixture then set aside.
  • Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions.

  • Drain pasta reserving 1 cup of the pasta cooking water.

  • Add pasta to the lemon sauce, and toss with the basil and lemon zest.

  • Add ¼ cup of reserved pasta cooking water at a time and toss the pasta to moisten.

  • Season with more salt and pepper to taste.  Transfer to bowls and serve. 

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