Lemon Spinach Farfalle
Recipes
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
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Lemon Spinach Farfalle
Yield: 5 servings
Ingredients
For the Crispy Garlic Chickpeas
- 1 (13 ounce) jar Jovial Chickpeas, drained and rinsed
- 1 tablespoon Jovial Extra Virgin Olive Oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- Salt to taste
For the Pasta
- 1 (12 ounce) box Jovial Brown Rice Farfalle
- ¼ cup pasta water
- 1⁄3 cup Jovial Extra Virgin Olive Oil
- 4 garlic cloves, finely minced
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 4 cups baby spinach
- ¾ -1 teaspoon salt, or to taste
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.
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