One-Pot Lemon & Shrimp Chickpea Pasta

This delicious pasta recipe is high in protein and has 10g of fibre per serving, very impressive! Enjoy.

•        300g dry chickpea pasta

•        1 cup fresh kale (chopped)

•        1 can of cannellini beans (drained and rinsed)

•        1 lemon zest

•        1 tbsp olive oil

•        2 tsp salt

•        ½ tsp each fresh ground pepper and garlic powder

•        4.5 cups water

•        375g large deveined peeled shrimp

•        ¼ cup fresh lemon juice

•        ½ cup grated parmesan cheese

•        Crushed red pepper flakes (optional)

1. In a large skillet on high heat, combine pasta, kale, beans, lemon zest, salt, pepper, and water. Bring to boil and stir frequently for 6 minutes or until pasta has started to soften.

2. Add shrimp and cook for another 2-3 minutes or until liquid has evaporated and shrimp is opaque.  

3. Turn off heat. Mix in olive oil, lemon juice, and parmesan cheese. Add salt, pepper, and crushed red pepper flakes to taste.

Details per serving (recipe makes 5): 456 calories, 51gC, 43gP, 10gF

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