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Essential Olive Oil500ml
500mlItem price
£5.50Price per unit
£1.10/100mlThe 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.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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.
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.
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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