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Courgette, chickpea & feta pasta

Courgette, chickpea & feta pasta

The humble chickpea is a good source of fibre and protein, making this great-value, great-tasting weeknight pasta really nutritious too. 

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

4.5 out of 5 stars(8) Rate this recipe
VegetarianHealthySource of protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 3 tbsp Essential Olive Oil
  • 500g Essential Courgettes, thinly sliced
  • 3 clove/s garlic, sliced
  • 300g De Cecco Chifferi Rigati 33 Pasta
  • 400g can Essential Chickpeas, drained and rinsed
  • 1 Essential Lemon (scrubbed), zest of all, juice of ½
  • 1 pinch chilli flakes
  • 120g feta, roughly crumbled
  • 1 handful basil leaves, shredded (optional)

Method

  1. Heat the oil in a large frying pan over a medium-high heat. Add the sliced courgettes and garlic with a large pinch of salt. Fry for 10-12 minutes until tender and golden.

  2. Once the courgettes are turning golden, bring a large pan of salted water to the boil. Add the pasta and cook according to pack instructions. Scoop out a mugful of cooking water, then drain.

  3. Meanwhile, add the chickpeas to the courgette pan, turn the heat up to high and fry for another 5 minutes. Stir in the drained pasta, 3 tbsp pasta cooking water, the lemon zest and juice and the chilli flakes; toss together. Take the pan off the heat and stir through the feta and basil (if using). Season and serve immediately with freshly ground black pepper.

Cook’s tip

Fire away: just like fresh chillies, chilli flakes can vary in heat, so add a little, then taste before adding more. If you’d rather avoid the heat, sub in paprika instead.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,324kJ/ 553kcals

Fat

20g

Saturated Fat

6.9g

Carbohydrates

69g

Sugars

3.1g

Fibre

5.7g

Protein

22g

Salt

0.7g

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