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Chickpea Penne Pasta in Garlic Coconut Oil

NUCO Coconut Oil | MCT Oil | Garlic Coconut Oil | Organic Coconut Oil | Coconut Oil | Garlic

This classic pasta recipe comes together quickly, so it's a good weeknight dinner. Just pour in our garlic infused coconut oil with your cooked pasta and veggies and pair it with a green salad and a bottle of wine.


  • 2 tablespoon NUCO garlic coconut oil
  • 1 lb. Cooked chickpea penne pasta (Banza Pasta)
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh asparagus
  • ¾ teaspoon salt
  • Grated Parmigiano-Reggiano cheese (optional)


  1. Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl.
  2. While pasta cooks, heat asparagus in a large nonstick skillet over medium heat. Remove from heat and set aside for later.
  3. Add pasta to pan and stir in remaining asparagus, parsley, and pepper.
  4. Best served cold.


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