A quick dinner that ended up working well – Ford ate half the pot, so if the teen keeps eating I know it was a success…..
Chickpea Piccata Spaghetti
- ¼ cup extra virgin olive oil
- 4 tsp garlic, minced
- 2 Tbsp all-purpose flour
- 4 cups lower sodium vegetable broth
- ¼ cup capers, drained
- 2 Tbsp dried parsley
- ¼ tsp ground black pepper
- 15 to 16 ounce can lower sodium chickpeas (garbanzo beans), rinsed and drained
- 1 large lemon, zested and juiced
- 16 ounces spaghetti
- Parmesan cheese
Bring a large pot of water to boil, add the spaghetti and cook for time on package, drain.
Meanwhile heat a large skillet over medium heat, add the oil and garlic, cook for a minute. Whisk in the flour and cook for a couple of minutes. Whisk in the broth, bring up to a simmer, then let simmer on medium for 10 minutes, whisking often. Add the parsley, pepper and beans, let heat through, then add the lemon zest and juice. Turn to medium-low, add in the pasta and toss to coat, along with a good handful of cheese.
The sauce thickens upon standing.