Lemon One-Pot Pasta with LYNQ Empowdered



  • 8 oz spaghetti
  • 2.25 cups vegetable broth
  • 2 leeks (lower, lighter part only), chopped
  • 1 cup chickpeas, drained & rinsed
  • Juice of 1-1.5 lemons (start with one & then add more at the end)
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp onion powder
  • 1 tsp Dijon mustard
  • Kosher salt and freshly ground pepper to taste
  • 1/2 cup frozen peas
  • 1 large handful spinach
  • 2 Tbsp LYNQ Empowdered
  • Parmesan cheese for topping
1. Add all ingredients, except peas and spinach, to a large pot and bring to a boil.
2. Turn down heat to medium and cook until pasta is almost done to your liking, stirring occasionally.
3. Add in peas and spinach and cook for a few minutes until peas are heated through and pasta is at your desired consistency.     
Top with cheese.