Lemony Pasta with Chickpeas

Lemony Pasta with Chickpeas

• 1 lb dried pasta

• 2 tablespoons olive oil

• 1 onion, thinly sliced

• Kosher salt

• 2 cloves garlic minced

• 1 15 oz can chickpeas

• pinch of red pepper flake

• 1 cup vegetable broth

• Zest and juice of 1 lemon

• 2 Tbs. butter

• Freshly cracked black pepper and feta cheese

In a large pot of boiling salted water, cook the pasta until just al dente. Strain and set aside.

In the same pot over medium heat add the olive oil, onion, and large pinch of salt. Cook until the onion is translucent, about 4 to 6 minutes. Add the garlic and red pepper flakes and cook for another 30 seconds. Add the chick peas and vegetable broth and cook until the broth is reduced by half. Add the lemon juice, zest and butter and stir until melted. Add the pasta back into the pan and toss well.

Serve the pasta topped with black pepper and feta cheese.