1400 700 vegan skilletpasta horizontal

Skillet Fettuccine

with Chickpeas & Tomato Butter

dinner

Asparagus Parsley Tomatoes Lemon Chickpeas Italian Pasta Beans/Legumes Quick and Easy Soy-Free High-Protein Comfort Foods Fruit Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
870
FAT
25g
CARBOHYDRATES
123g
PROTEIN
34g

MAIN INGREDIENTS

  1. 13.4 oz chickpeas
  2. 3 garlic cloves
  3. 2 scallions
  4. ½ oz fresh parsley
  5. 6 oz asparagus
  6. 1 lemon
  7. 6 oz fettuccine
  8. 3 tbsp vegan butter
  9. 3 tbsp tomato powder
  10. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: tree nut, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the pasta. Drain and rinse the chickpeas, and pat dry with a clean kitchen towel. Peel and thinly slice the garlic. Thinly slice the scallions, keeping the greens and whites separate. Roughly chop the parsley leaves. Trim 1 inch off the bottom of the asparagus. Zest the lemon(s) and cut into wedges.

2
Cook the pasta

Add the fettuccine to the boiling water, and cook until al dente, 6 to 8 minutes. Reserve ½ cup (1 cup) pasta water and drain the fettuccine. Rinse the pot, add 2 inches salted water, and bring to a boil. Once boiling, add trimmed asparagus and cook until bright green and tender, 3 to 5 minutes. Drain, and toss with a pinch of salt and lemon zest.

3
Crisp the chickpeas

Heat 2 tsp (4 tsp) olive oil in a large nonstick skillet over high heat. Add chickpeas and cook until lightly browned in places, 4 to 6 minutes. Transfer crispy chickpeas to a plate. Return skillet to medium heat with 1 tbsp (2 tbsp) olive oil. Add sliced garlic and sliced scallion whites and cook until fragrant, 1 to 2 minutes.

4
Make the tomato butter

Add the butter and tomato powder to the skillet with the garlic and scallion. Reduce heat to low and stir until butter is melted. Add cooked fettuccine, reserved pasta water, and a pinch of salt. Bring to a simmer and cook until the tomato butter has thickened slightly. Add crispy chickpeas, chopped parsley, and sliced scallion greens. Cook until hot, another 1 to 2 minutes.

5
Serve

Divide the skillet fettuccine with chickpeas and tomato butter between large plates. Serve with lemon asparagus and lemon wedges. Tuck in!