I really love lemon. Lemon brightens so many dishes in a refreshing way. And it’s an easy and economical way to add acid to foods, which is a major factor to upping the flavor profile. Plus, it’s loved by many people. It’s a beautiful ingredient because using it doesn’t always make things taste overwhelmingly like lemon.
But in this case, I want my spaghetti to taste like lemon. And it does in the most wonderful way. This creamy lemon bucatini is mouthwateringly delicious. You can serve it with grilled chicken or even steak filet, but I love to make a sheet pan of roasted chickpeas and throw them on top.
Oh, the crunch!
The crunch and the flavor are out of this world. The texture of the chickpeas complements the creamy pasta so much. And you get a bite of everything with each fork twirl.
Lemon Spaghetti with Roasted Chickpeas
Yield: 4 servings
Ingredients:
Chickpeas:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 tablespoon extra-virgin olive oil 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Pasta:
- 1 pound spaghetti
- 1⁄3 cup extra-virgin olive oil
- 2 tablespoons fresh lemon zest
- 3 tablespoons fresh lemon juice Kosher salt and black pepper
- 1⁄3 cup finely grated Parmesan cheese, plus more for serving
- Chopped fresh herbs, like parsley and basil, for serving
Procedure:
- Preheat the oven to 425 degrees F.
- Place the chickpeas on a towel and lightly towel-dry them so they aren’t wet from rinsing. You can remove any loose skins at this time, too.
- Place the chickpeas on a baking sheet and drizzle with the olive oil. Toss to coat, then sprinkle with the paprika, garlic powder, oregano, salt, and pepper.
- Shake the pan a few times to distribute the seasoning. Roast the chickpeas for 15 minutes, then toss and roast for 10 to 15 minutes more, until they are golden in color.
- While the chickpeas are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the directions, reserving ½ cup of the starchy pasta water when finished.
- In a large bowl (one large enough to add the pasta), whisk together the olive oil, lemon zest and juice, a big pinch of salt and pepper, and the Parmesan.
- Add the hot pasta directly to the bowl and toss, making sure that every strand is coated.
- Drizzle in the pasta water and continue to toss. Taste and add more salt and pepper if needed.
- Serve the pasta with the roasted chickpeas on top, sprinkled with additional Parmesan and fresh herbs.
Notes and Substitutions:
- The chickpeas can be roasted 1 day ahead of time and stored in a container until ready to use. They may lose a bit of their crispness when roasted ahead.
Excerpted with permission from Easy Everyday by Jessica Merchant.