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Lemon Asparagus Pasta
with paprika roasted chickpeas

Active: 35 min Total: 35 min
Pasta water and parmesan cheese form the base of this luscious sauce that perfectly coats and flavors our pasta and asparagus. The paleo version will feature sauteed lemon & thyme shrimp & asparagus. We also roast up chickpeas with Mediterranean spices. If you can't find the spice blend za'atar, just plain paprika will still make a great addition to your side


Lemon asparagus pasta:
  • Asparagus - 2 lbs
  • Garlic - 4 cloves , minced
  • Basil - 2 sprigs , sliced
  • Pennette - 3/4 lbs ((or sub with other short pasta))
  • Olive oil - 1/4 cup
  • Parmesan cheese - 2 oz , grated
  • Lemon - 1/2 , juice of
  • Pine nuts - 1/4 cup
Roasted chickpeas:
  • Garbanzo beans (14 oz / 397 g can) - 2 cans , rinsed
  • Paprika - 1 1/2 tsp
  • Za'atar (opt) - 1 1/2 tsp
  • Lemon - 1/2 , juice of


  1. Asparagus - Snap ends off and then chop into 2" (5 cm) long pieces. If spears are thick, slice in half lengthwise first and then chop into shorter pieces
  2. Garlic / Basil - Prep as directed
  3. Chickpeas - Rinse

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  1. Preheat oven to 450F (232C) degrees
  2. Cook pasta in heavily salted boiling water until it's al dente (tender but with a bite). Save 1 cup (236 ml) of cooking water before draining
  3. Spread chickpeas out onto a sheet pan and toss with paprika, za'atar (if using), and some salt. Roast for 20 to 25 minutes, shaking midway, until they get a crunch
  4. Heat up a saute pan over medium-high heat. Add in oil and then minced garlic to heated oil. Once you can smell the garlic, add in asparagus with a sprinkle of salt. Saute for 2 minutes
  5. Add in drained pasta and pasta water. Cook until the water has thickened into a sauce, ~3 more minutes. Turn off heat and add in parmesan cheese and juice from half a lemon. Season with salt and pepper. Garnish pasta with basil and pine nuts
  6. Finish beans with juice from other half of the lemon



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