Artichoke & Chickpea Pasta Bake

Artichoke and Chickpea pasta bake with lemon, rosemary. and goat cheese.
Artichoke and Chickpea pasta bake with lemon, rosemary. and goat cheese.

Artichoke & Chickpea Pasta Bake

September 3, 2015

Artichoke & Chickpea Pasta Bake 4 5 0

Brighten up your dinner with this lemony artichoke and chickpea pasta bake. Chickpeas are an excellent source of protein and fiber while artichokes hold their own offering a plethora of antioxidants. The bright flavor of lemon shines throughout highlighting the earthy flavors of the artichokes and chickpeas. The piney rosemary flavor and red chili flakes spice things up a bit, but not so much to overwhelm. So dig into this delicious artichoke and chickpea pasta bake tonight!

  • Prep: 15 mins
  • Cook: 50 mins
  • 15 mins

    50 mins

    1 hr 5 mins

  • Yields: 2-3 Meal Servings

Ingredients

1/2 cup Dried Orzo

1 tsp Rosemary, crushed

2 tsp Garlic Powder

1/4 tsp Red Pepper Flakes

2 cups Broth, your fave

1/2 Lemon, zested and juiced

1 can of Garbanzo Beans, rinsed

1 can of Artichoke Hearts, drained

Salt/Pepper to Taste

Goat Cheese, crumbled

Directions

1Preheat oven to 350 degrees.

2

3Spray saucepan generously with cooking spray.

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5Brown orzo for 5-10 minutes on medium-high heat.

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7Add rosemary, garlic powder, and red pepper flakes. Cook for 1-2 minutes, stirring.

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9Add broth, lemon juice, and lemon zest. Cook for 10 minutes.

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11While simmering, spray an 8 x 8 glass plan with cooking spray. Add chickpeas and artichoke hearts.

12

13Add half-cooked orzo to baking dish.

14

15Cook for 25-30 minutes, or until orzo is cooked and liquid is gone.

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