Lemon-Herb Chickpea Pasta with Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, plant-powered pasta dish featuring creamy chickpeas, tangy sun-dried tomatoes, and fresh herbs that's both satisfying and easy to make. This italian-inspired pasta (gluten-free) ready in about 35 minutes pairs spaghetti, chickpeas, canned, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (15 ratings) Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 580 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 quarts of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add 15 oz drained chickpeas to the skillet and mash roughly with a fork until mostly smooth, about 2 minutes, then stir in 2 oz sun-dried tomatoes (drained and chopped) and cook for 2 minutes until tomatoes soften.
  4. Step 4: Add 2 tbsp lemon juice, 1 tbsp lemon zest, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper to the skillet, then stir in 1/4 cup chopped fresh basil.
  5. Step 5: Add the drained pasta to the skillet and toss vigorously for 2 minutes, adding reserved pasta water 1 tablespoon at a time until the sauce coats the pasta evenly and appears glossy.

Frequently asked questions

How long does Lemon-Herb Chickpea Pasta with Sun-Dried Tomatoes take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Herb Chickpea Pasta with Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Lemon-Herb Chickpea Pasta with Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Herb Chickpea Pasta with Sun-Dried Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Herb Chickpea Pasta with Sun-Dried Tomatoes gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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