Spicy Chickpeas and Shirataki Noodles

Adapted from recipe created by Roni Noone, GreenLiteBites.com


Spicy Chickpeas and Shirataki Noodles by Roni Noone
Makes 1 large serving


1 7.75 oz can chickpeas
1 8 oz package Skinny Noodles Spaghetti
1 tsp olive oil
3 cloves of garlic minced
1 tsp lemon juice
1/4 tsp red pepper flakes
2 Tbsp dried parsley
1 Tbsp lemon juice
1 tsp Parmesan cheese
Pinch of Kosher salt

Drain and rinse the chickpeas and the Skinny Noodles. Heat a non-stick skillet over medium high heat. Add the teaspoon of oil, garlic, chickpeas and red pepper flakes. Toss in the pan allowing all the flavors to merge and the beans to brown up a bit. After a few minutes add the drained and rinsed noodles and toss with the chickpeas (using tongs or a fork). Keep separating the noodles. They will start to darken in a color a little and absorb the flavors. After another 1-2 minutes add the parsley, lemon juice, Parmesan cheese, and salt. Toss for a minute and serve.

Per Serving: 230 calories, 7g fat, 6g fiber, 36g carbohydrates, 8g protein, 6 WWP+

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What They're Saying

  • Had my first bag of the low carb angel hair pasta. It was pretty darn good (even my picky, carb-loving boyfriend said it was good!)...Overall a great success and it was the perfect day for it to come in since the rest of the family had spaghetti, for once I didn't feel left out. Thanks so much! - Jody, Glenn Dale, MD
  • Unbelievable. These are delicious, and as a diabetic, I'm thrilled I can start eating loads of pasta again. Regular folks will love it too...guilt-free pasta. Wow. This stuff isn't exactly like regular pasta, but it's pretty darn close...Try it in soups, and with marinara sauce. - Robert, Hollywood, CA

Skinny Noodles Preparation