This recipe provides healthy, filling fiber from whole-grain pasta and garbanzo beans, also called chickpeas.
In a pot of boiling water, cook linguine for 5 minutes. Set aside 2 cups cooking water then drain.
In a large skillet over medium-low heat, warm the oil. Add stir-fry vegetables and garlic. Cook for 3 minutes.
Add the pasta, saved cooking water, beans, crushed red pepper, lemon zest and lemon juice to skillet. Cook for about 5 minutes or until the pasta is firm to the bite, also called al dente.
Remove pan from the heat. Stir in the cheese and arugula or baby spinach. Toss to combine until arugula or baby spinach is wilted. Serve.
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