Chickpea pasta with asparagus without butter and without cheese: an alternative to traditional pasta, gluten-free and rich in protein. A simple and light vegetarian recipe.
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Clean the asparagus, remove the tough part of the stalk, and wash them.
Blanch the asparagus for a few minutes until tender but not soft.
Heat the oil in a pan and let the garlic clove flavor it (whole or chopped to taste).
Sauté the asparagus in the pan with the oil and garlic for a few minutes.
Cook the chickpea pasta in plenty of salted water, following the cooking time indicated on the package.
Drain the pasta al dente and transfer it to the pan with the asparagus; toss and mix well.
Serve with a sprinkle of oregano and pepper to taste.
Pasta pot
Pan
Colander
Spoon
Recipe without butter and without cheese, naturally gluten-free. Amounts for one serving; adjust quantities based on the number of people.
Italia, Puglia
| Energy (kcal) | 165.32 |
| Carbohydrates (g) | 24.42 |
| of which Sugars (g) | 3.3 |
| Fat (g) | 5.02 |
| of which Saturates (g) | 0.75 |
| Protein (g) | 6.14 |
| Fiber (g) | 1.91 |
