Simple Lemon Garlic Caprese Pasta with Crispy Balsamic Chickpeas
I hope everyone had a great holiday weekend! My husband and I had a quiet Easter at home. He did homework all day and I came up with things to cook/bake. I made a recipe that was easily modified to be vegetarian for myself and I actually made him a meat version. It was my first time cooking meat in a long time. He was nice enough to help with the gross parts!
I have a lot of fun creating unique, sometimes complex recipes, but I understand there are times when all one needs is a quick, delicious meal. I thought it would be a breeze to come up with a simple spring pasta dish. In reality, it took me quite a few tries before I had a dish I was happy with. Just another reminder that the simplest of tasks can be the most difficult to perfect.
This pasta is an easy, light lunch or dinner with fresh flavors and lots of vibrant color. The crunch of the chickpeas adds additional texture to the dish and is a fun way to get extra protein.
Simple Lemon Garlic Caprese Pasta with Crispy Balsamic Chickpeas
Serves 2 - 3
1/2 pound spaghetti
15.5 ounce can of chickpeas, rinsed and drained
1/2 cup balsamic vinegar
3/4 teaspoon granulated sugar
1 teaspoon garlic powder
1 cup grape tomatoes, halved
1 cup basil, chopped
3 tablespoons extra virgin olive oil, divided
Juice of one lemon
4 cloves garlic, minced
8 oz fresh mozzarella, chopped in bite size pieces
kosher salt for seasoning
salt and pepper, for seasoning
Preheat the oven to 400 degrees. Add the balsamic vinegar and sugar to a small saucepan over medium heat. When it starts to boil, turn the heat to low and simmer for approximately 15 minutes or until it has reduced by half. While the vinegar is simmering, add the chickpeas to a large bowl and stir in 1 tablespoon of olive oil and the garlic powder. When the vinegar is done, add 2 tablespoons of it to the chickpeas and set the reminder aside for drizzling over the completed pasta. Make sure the chickpeas are well coated and sprinkle generously with kosher salt. Spread them out on a large baking sheet sprayed with cooking spray and place in the oven for approximately 20 minutes or until crispy.
While the chickpeas are cooking, boil water in a large pot for the spaghetti and cook according to the package directions. Add the remaining 2 tablespoons of olive oil, the juice of one lemon, and the minced garlic to a small bowl and whisk until combined. Season with salt and pepper.
Drain the cooked pasta and add to a large bowl. Pour the lemon olive oil mixture over the pasta and stir to combine. Gently incorporate the mozzarella cheese, tomatoes and basil. Taste and season with salt and pepper. Sprinkle the chickpeas over the top of the dish and drizzle with some of the remaining balsamic vinegar.
