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Home > Recipes > Garlicky Greek Yogurt Pasta with Sautéed Lentils & Chickpeas

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Garlicky Greek Yogurt Pasta with Sautéed Lentils & Chickpeas

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Recipe by Lori Yates of Foxes Love Lemons
Servings:
4
Prep Time:
15 min
Cook Time:
15 min
Print Recipe

Ingredients

  • 12 ounces uncooked spaghetti
  • 3 tablespoons olive oil, divided
  • 1 large yellow onion, thinly sliced
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup prepared beluga lentils
  • 4 cloves garlic, minced
  • 1 1/2 cups yogurt, full-fat Greek
  • 1/4 cup milk, whole
  • Zest of 1/2 lemon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped fresh mint
  • Red pepper flakes, for serving

Nutrition Information

Serving size: 1/4 of recipe
Calories: 670
Carbohydrate: 98g (33%)
Protein: 30g (60%)
Total Fat: 19g (29%)
Saturated Fat: 5g (25%)
Trans Fat: 0g
Cholesterol: 10mg (3%)
Sodium: 580mg (24%)
Dietary Fiber: 12g (48%)
Calcium: 20%

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

In large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/4 cup pasta cooking water, then drain pasta.

Meanwhile, in large high-sided skillet, heat 2 tablespoons oil over medium-high heat. Add onion; cook 8 to 10 minutes or until dark golden brown, stirring frequently. Add chickpeas and lentils; cook 2 minutes, stirring frequently. Transfer chickpea mixture to medium bowl; cover to keep warm.

Heat remaining 1 tablespoon oil in same skillet over medium-low heat. Add garlic; cook 1 minute, stirring constantly. Whisk in yogurt, milk, lemon zest, salt and black pepper. Cook 2 minutes or until warmed through.

Add drained pasta and 2 tablespoons pasta water to yogurt mixture; toss to combine. If sauce is too thick, add additional pasta water 1 tablespoon at a time until desired consistency is achieved. Divide pasta between 4 pasta bowls or plates. Divide chickpea mixture over pasta and sprinkle with fresh mint. Serve with red pepper flakes.

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