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creamy lemon parsley pasta

Creamy Lemon Parsley Pasta

Natalie Mitchell
A light and creamy lemon parsley pasta that uses hearts of palm linguine for a gluten free alternative and greek yogurt for an extra boost of protein but can easily be exchanged for dairy free yogurt!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Servings 2 servings

Equipment

  • Saute Pan

Ingredients
  

  • 1/4 cup plain yogurt greek or dairy free
  • 1/2 lemon juice
  • 1 tbsp olive oil
  • 1/4 cup fresh chopped parsley or 1 tsp dried parsley
  • 2-4 tbsp of water depending on the consistency of your yogurt
  • 1 package of palmini linguine or 4 oz of dry pasta
  • 1 cup green peas
  • 16 oz chickpeas drained and rinsed
  • 1 cup arugula
  • sea salt and black pepper to taste

Instructions
 

  • In a bowl or cup mix together yogurt, lemon, olive oil, chopped parsley and water. Mix well and set aside
  • Rinse and drain the chickpeas and add to the saute pan for 3-4 minutes, tossing occasionally.
  • If using palmini, drain and rinse the linguine then add to a saute pan over medium heat with a little oil. If using regular pasta, boil your pasta according to package instructions
  • Add the green peas to the saute pan and cook for 2 minutes. Then, stir in the lemon parsley sauce and cook for 4 more minutes.
  • Add the fresh arugula and mix. Serve with a lemon wedge on the side, fresh cracked black pepper and a dash of sea salt!
Keyword creamy lemon parsley pasta, gluten free pasta dishes, greek yogurt sauce, healthy lemon recipes, hearts of palm pasta, keto, low carb, palmini recipes, spring pasta dishes, vegetarian pasta
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