Chickpea pasta with asparagus without butter and cheese: an alternative to traditional pasta, gluten-free and rich in protein. Vegetarian, simple and light recipe.
Clean the asparagus, remove the tough part of the stem and wash them.
Blanch the asparagus for a few minutes until tender but not mushy.
In a pan, heat the oil and flavor it with the garlic clove (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 according to the cooking times 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 cheese, naturally gluten-free. Quantity for one serving; adjust the doses based on the number of people.
Italy, 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 |
