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One-Pan Spaghetti with Chickpeas

Course Main Course, Pasta
Keyword #wholegrain, pasta, quick meals
Servings 4
Author Robin Asbell


  • 3 tablespoons extra virgin olive oil
  • 1/2 large onion chopped
  • 4 cloves garlic chopped
  • 1 tablespoon fresh lemon zest
  • 12 ounces grape tomatoes halved lengthwise
  • 1 large carrot chopped
  • 1/2-1 teaspoon salt
  • 8 ounces whole wheat spaghetti
  • 2 1/2 cups water approximately
  • 2 cups fresh arugula packed, chopped
  • your fave "parm"


  • In a 4 quart pot, heat the olive oil over medium-high heat. Add the onions and stir until they sizzle. Reduce the heat to medium and stir frequently. after about 5 minutes, stir in the garlic and lemon zest and stir.
  • Add the tomatoes, carrots, salt, spaghetti and water. Increase the heat to high and bring to a boil.
  • Stir and turn for 12 minutes, using a metal spatula or tongs to keep the pasta from sticking together or to the bottom of the pan.
  • When the pasta is cooked and the liquids have thickened and are coating the pasta, stir in the arugula and turn until barely wilted.
  • Serve hot, with "parm."