One-Pan Lemon Rigatoni with Chickpeas & Asparagus

This One-Pan Lemon Rigatoni with Chickpeas & Asparagus is bright, flavorful, and easy to make. Tender pasta, crispy roasted chickpeas, and sautéed asparagus come together in a garlicky lemon butter sauce for a fresh yet satisfying meal. Whether you're looking for a simple weeknight dinner or a vibrant plant-based pasta dish, this recipe delivers bold flavors with minimal effort. Plus, it all comes together in just one pan!

Ingredients

• 1 16 oz box rigatoni

• 1 15.5 oz can chickpeas

• 1 T olive oil

• ¼ t paprika

• ½ t lemon pepper

• ¼ t salt

• 1 head of asparagus, de-stemmed and chopped

• 3 T vegan butter

• 1 shallot, minced

• 4-5 garlic cloves, minced

• ⅓ cup fresh parsley

• ¼ cup vegan parm

• Salt & pepper, to taste

• 1 large lemon, zested and juiced

• ½ T red pepper flakes, optional

Directions

1. Preheat the oven to 400°F.

2. Bring a large pot of salted water to boil. Cook rigatoni until al dente, about 11-12 minutes. Reserve at least ½ cup of pasta water before draining. 

3. Season the chickpeas and toss with olive oil. Roast in the oven for 15- 20 minutes.

4. Melt butter in a large pan over medium to high heat. Saute shallot for 3-4 minutes, then add asparagus. Cook until softened, about 7-8 minutes. Add garlic and seasonings. 

5. Add roasted chickpeas to the pan, cooked pasta then ¼ cup of reserved pasta water. Stir to combine. 

6. Remove from heat and add lemon juice, zest, vegan parm, and parsley. Toss to combine. Garnish with more parm or parsley, if desired.