Fusilli Pasta with Romaine, Chickpeas, and White Wine Broth

This quick recipe is super easy to throw together on a weeknight and has just enough kick to it to keep you wanting more! If you’re not a big fan of spicy, either reduce or eliminate the red chili flakes. If you do choose to eliminate them, you may want to compensate with black pepper.


  • 15 oz pasta
  • Olive oil
  • Small red onion, diced
  • 1/2 tsp salt
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 cup dry white wine
  • Pinches of fresh ground black pepper
  • 1/2 cup vegetable broth
  • 1 head romaine lettuce, coarsely chopped
  • 1 can chickpeas, drained and rinsed
  • 2 tbsp capers
  • Juice of 1 lemon
  • 1 tbsp crushed red pepper flakes


Cook the pasta and set aside. In a large pan, heat a generous amount of olive oil. Sauté the onion, then add a pinch of salt and cook about 5 minutes.

Add the garlic and thyme and sauté for another minute or so. Add the wine, remaining salt, and black pepper and bring to a boil for one minute. Next, add the broth, romaine lettuce, chickpeas, and capers.

Cover with lid and cook on med-low until the romaine cooks down, stirring occasionally. After about 7-10 minutes, pour in lemon juice and red pepper flakes. Serve over pasta.


2 responses to “Fusilli Pasta with Romaine, Chickpeas, and White Wine Broth”

  1. Looks good!


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