The Perfect Veg Summa Pasta
Raise your hand if you love a good pasta dish? IDK if you are human if your hand is still down.
The only tricky part with the toasty summer months is gravitating to lighter, brighter and well, less dishes that make you sweat. So, look no further! The perfect summer pasta is here to stay. Deets below:
1 pound pasta. You can always substitute a traditional pasta with a whole wheat or veg based pasta. Banza is my always my number one go to.
1/2 cup extra-virgin olive oil
One 15-ounce can chickpeas, rinsed and drained well on paper towels
2 cloves garlic, smashed
1/2 teaspoon chile flakes
3 tablespoons capers, rinsed
1 bunch Swiss chard (or baby spinach), stemmed, leaves chopped into 1/2-inch strips
1 3/4 cups freshly grated Parmesan
1 teaspoon grated lemon zest (from 1 lemon)
Bring a large pot of salted water to a boil. Add the pasta and cook until just short of al dente, usually 8 minutes (depending on pasta). Drain, reserving 1 1/4 cups of the pasta water.
Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring often with a wooden spoon, until golden brown and crispy, about 5 minutes. Add the garlic, chile flakes and capers and cook until fragrant, 1 minute. Stir in the Swiss chard and 1/4 teaspoon salt; cook until wilted, 3 minutes. Add 1/4 cup of the reserved pasta water and simmer for 1 minute. Add the drained pasta and sprinkle with 1 1/2 cups of the Parmesan and the lemon zest; toss well to coat. Add 1 cup more of the reserved pasta water and the remaining 1/4 cup olive oil. Simmer until the pasta is al dente, the sauce has thickened and the flavors have come together, 2 minutes. Top with the remaining 1/4 cup Parmesan and serve.
This is an amazingly quick dish. Perfect for a last minute, weeknight dinner or to wow your guests for a dinner party. Pair with a simple salad of greens, tomatoes pine nuts and a lemon vinaigrette (recipe coming soon).