Pasta with Lemon and Garbanzo

2 cups dried garbanzo beans, cooked (or 1 can of garbanzo beans)
1 TBS butter or Olive Oil
1 small onion, chopped
2 cloves garlic, minced
Zest of one lemon, minced
Juice of 1 lemon
1 lb. angel hair pasta
Feta or parmesan to top (optional)
salt and pepper

Preparation:
If using dried beans, follow quick boil instructions (takes about 1 hour).

In a large pot, boil water and cook pasta. Angel hair cooks quickly.  When it is cooked to al dente, drain and rinse the pasta. Set aside.

In a large skillet, heat butter or oil over medium to medium-high heat until butter is melted. Add onion and saute until translucent. Add garlic and lemon zest. Saute for 2 minutes, making sure garlic doesn't burn. Add lemon juice and garbanzos to skillet, making sure to coat the garbanzo beans.

Pour lemon and garbanzo mixture over pasta and toss.

Serve warm, top with feta or parmesan cheese. Salt and pepper to taste.

Lemon Rice

Lemon rice is a simple Indian dish, usually made with additional ingredients (such as peanuts, dal, and spicy peppers), but this recipe is the rice at its simplest.


Ingredients:

4 Tbs (1/2 stick) butter or extra-virgin olive oil
3 to 4 cups cooked rice
1-2 cloves garlic, minced
Zest of 1 lemon, chopped
Juice of 2 lemons, plus more if needed
Salt and pepper


Preparation:

Heat 2 tablespoons of the butter or oil over medium-high heat in a large non-stick skillet until butter foams or oil is hot. Add garlic and saute for 1-2 minutes. Add lemon zest, saute for an additional minute. Add cooked rice, tossing and stirring until hot through and through.

Add lemon juice and toss. Stir in the remaining butter or oil and cook for 1 minute.

Remove from heat. Season with salt and pepper to taste.

Makes 4 servings.