Lemon Spinach Farfalle

Recipe by Katie Farina. Bright, flavorful pasta made easy! Combine olive oil, garlic, and fresh lemon for a zesty sauce that perfectly complements this light vegan pasta dish. For a complete meal with minimal effort, we’ve added sautéed spinach and Crispy Garlic Chickpeas for a satisfying crunch your entire family will love. Pro Tip: When zesting your lemon, use a microplane and grate only the bright yellow layer—avoiding the bitter white pith beneath.

Yield: 5 servings

Instructions

• Make the crispy garlic chickpeas: Preheat oven to 350° F..  Mix all ingredients. Place on a parchment-lined baking sheet. Bake for 40-50 minutes or until lightly golden. Salt to taste and set aside.
• Make the pasta: Cook pasta according to package directions in plenty of salted boiling water. Be sure to reserve ¼ cup of pasta water, which you’ll use later to loosen the sauce and add another layer of flavor to the pasta. 
• Meanwhile, heat a large sauté pan over low heat, once the pan is hot, add olive oil. Once oil is hot add garlic, sauté until fragrant, 1-2 minutes. Add lemon zest (from only the first layer of the lemon) and lemon juice.  
• Add cooked pasta to pan along with reserved pasta water, then add spinach and mix until spinach is wilted, about 1-2 minutes. Remove from heat. Salt to taste. Garnish with Crispy Garlic Chickpeas.