Do you love pasta but perhaps it doesn’t agree with your stomach or makes your feel bloated? Did you know there are other pasta alternatives out there?! By simply swapping out your regular pasta for a chickpea or buckwheat alternative you can find in your supermarket AND adding a great selection of fresh veggies, you’ll be left feeling great!
350g Chickpea, Buckwheat or spelt pasta
350g broccoli, cut into small florets
1 1/2 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 teaspoon finely grated lemon rind, plus zest to serve
1/2 teaspoon dried red chilli flakes (optional)
400g can chickpeas, rinsed and drained
2 tablespoons chopped flat-leaf parsley, plus extra to garnish
2 teaspoons lemon juice
80g (1/3 cup) reduced-fat ricotta, to serve
1. Heat the olive oil in a large non-stick frying pan. Cook the onion, for 3-4 minutes or until softened. Add the garlic, lemon rind and chilli, cook for until fragrant. Add the chickpeas, cook for 1 minute more.
2. Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions or until al dente, adding broccoli for last 3 minutes cooking time. Drain, reserving 60ml (1/4 cup) of the pasta cooking liquid. Return to pan.
3. Add the chickpea mixture to the drained pasta, with the reserved cooking liquid, parsley and the lemon juice. Season to taste, toss to combine. Serve topped with the ricotta, extra parsley and lemon zest.
Give this delicious recipe a try and let us know how you feel afterwards :)