Pasta e ceci al pomodoro

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier but may require more prep.

Cook pasta in salted boiling water until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and red pepper flakes; cook for 1 minute until fragrant.

Add canned tomatoes and vegetable broth; bring to a simmer.

Incorporate chickpeas and bay leaves; simmer for 10-15 minutes.

Season with salt and black pepper to taste; remove bay leaves.

Mix in cooked pasta and stir to combine; cook for an additional 2-3 minutes.

Add lemon juice and chopped parsley; toss to combine.

Serve hot, garnished with grated parmesan cheese.

Cooking Techniques

Spice Level:

Dietary

Allergens