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One Pot Creamy Lemon Goat Cheese Pasta with Chickpeas and Asparagus

One Pot Creamy Lemon Goat Cheese Pasta with Chickpeas and Asparagus

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Vegetarian

Nutrition

1/2 cup serving

Cook Time

25 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 tsp olive oil
2 tsps garlic minced
1 1/2 cups vegetable broth low-sodium
1 3/4 cup water
salt and pepper freshly ground, to taste
10 ounces pasta whole wheat fusilli (sub gluten free pasta to make gluten-free)
1 pound asparagus thin stalks; tough ends trimmed and cut into 2 inch pieces
1 15 oz can chickpeas rinsed and drained
3 ounces goat cheese crumbled
1/4 cup parmesan cheese finely shredded
1 lemon zested and juiced
1/3 cup peas, frozen

Instructions

Heat the olive oil in a 12 inch lidded pan or skillet over medium-high heat.
Add the garlic and sauté 30 seconds then add in the broth and water and stir together.
Season with salt and pepper to taste and bring to a boil. Add in the pasta and stir.
Cover the pan with a lid and boil until fairly tender, stirring occasionally, about 8 – 9 minutes.
Add the asparagus and chickpeas over top without stirring then cover with the lid and allow to boil 4 – 5 minutes longer until asparagus and pasta are tender. There should be a little broth/water left after it’s finished cooking, this will become part of the sauce. If needed, add more broth.
Add in the goat cheese, parmesan cheese, lemon zest and lemon juice, stirring until melted and creamy.
Stir in the frozen peas then remove from heat, cover and let rest a few minutes allowing the sauce to thicken slightly.
Serve warm.