Description
Indulge in this Jammy Cherry Tomato Pasta paired with crispy Lemon Rosemary Chickpeas, a delightful blend of flavors and textures. Each bite features sweet, burst cherry tomatoes enveloped in golden spaghetti, complemented by the crunch of roasted chickpeas infused with citrusy rosemary. Perfect for casual family dinners or special occasions, this dish is both visually stunning and easy to prepare, ensuring you can impress your guests without hours in the kitchen.
Ingredients
Scale
- 2 cups cherry tomatoes (halved)
- 8 oz spaghetti
- 1 can (15 oz) chickpeas (rinsed and drained)
- Zest of 1 lemon
- 2 tbsp fresh rosemary (chopped)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- 1/4 cup Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C). Spread chickpeas on a baking sheet, drizzle with olive oil, lemon zest, chopped rosemary, salt, and pepper. Roast for 25-30 minutes until crispy.
- While chickpeas roast, bring salted water to a boil in a large pot. Cook spaghetti according to package instructions until al dente. Reserve ½ cup pasta water before draining.
- In a large skillet over medium heat, add olive oil and halved cherry tomatoes. Cook until they burst and release juices (about 5-7 minutes).
- Toss cooked spaghetti with the tomatoes in the skillet, adding reserved pasta water gradually until desired consistency is reached.
- Gently fold in roasted chickpeas and sprinkle with Parmesan cheese if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 550
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 10mg