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.