Description
12 oz pasta (penne, fusilli, or linguine)
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 can (15 oz) chickpeas, drained and rinsed
2 cups vegetable broth
1 cup milk (or plant-based alternative)
4 oz goat cheese, crumbled
1 teaspoon lemon zest
2 tablespoons lemon juice
Salt and black pepper, to taste
1/4 cup fresh basil or parsley, chopped
1/4 cup grated Parmesan cheese (optional)
Directions
In a large pot or deep skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
Add asparagus and chickpeas, cooking for another 2 minutes.
Pour in vegetable broth and milk, then add the pasta. Stir to combine. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until pasta is al
dente and liquid is mostly absorbed.
Reduce heat to low and stir in goat cheese, lemon zest, and lemon juice until creamy. Season with salt and black pepper to taste.
Remove from heat and garnish with fresh basil or parsley and Parmesan cheese if using. Serve immediately.
Prep Time: 10 minutes, Cooking Time: 15 minutes, Total Time: 25 minutes, Kcal: 450 per serving, Servings: 4
