Lemon dill pasta

I have been obsessing with this sauce for the last week. I have used it for fish, salads and now this lemon dill pasta recipe that was nothing but sensational. I was also able to use this new pasta, chickapea pasta that is made with just 2 ingredients. It was out of this world.

Lemon dijon pasta | Eat Good 4 Life

I love making quick, healthy pasta dishes that my kids enjoy. I figured, the lemon dill sauce will give the pasta a refreshing touch since it is really hot these days. It was just the perfect sauce for it also because the pasta absorbs some of the flavor and makes the recipe even more tasty.

One thing I love is that pasta recipes are very versatile. If you don’t like some of the veggies I used go ahead and use any of your choice. Anything goes.

This lemon dill pasta recipe will also keep well in the fridge so if you have left overs  like I did they will be great the next day.

For this recipe I used this new chickapea pasta that was nothing but sensational. This chickapea pasta is made with only 2 ingredients. Lentils and chickpeas, how awesome is that! Thus it is vegetarian, vegan, gluten free and suitable for everyone and anyone. The nutrition content is far more superior than regular pasta so from now on I think I will consuming it more often. Some key facts about this pasta:

  • Nothing artificial. No added sugars. Only chickpeas & lentils.
  • Chickapea Pasta contains 27 grams of protein and 13 grams of fiber per 3.5oz serving.
  • It is gluten free, vegan, organic, kosher and non-GMO, making it a healthy addition to any meal.
  • Chickapea Pasta tastes like pasta – the stuff you love and crave.

If you want to find out where to buy the chickpeas pasta make sure you visit this link to find out a source near you.


Lemon dijon pasta | Eat Good 4 Life     Lemon dijon pasta | Eat Good 4 LifeLemon dijon pasta | Eat Good 4 LifeLemon dijon pasta | Eat Good 4 Life


Lemon dill pasta

Miryam's original recipe

Yield: 6 servings


  • 16 oz chickapea and lentil pasta
  • 9 oz shredded red coleslaw
  • 8 oz fresh broccolini
  • 16 oz cherry tomatoes
  • 1 oz fresh dill, chopped
  • 3 tsp olive oil


  • 1 cup half and half
  • 2 tbs dijon mustard
  • 4 lemons, juice
  • 1/2 tsp celtic salt
  • 1/2 tsp fresh crushed pepper


Cook the pasta according to package instructions.

While the pasta cooks, in a small mixing bowl add the sauce ingredients and combine. Set aside.

In a large saute pan add the olive oil and tomatoes and cook for 3-5 minutes until they start to char. Set aside. Add the broccolini and coleslaw to the pan and saute for 3-5 minutes.

In a large bowl add the pasta, tomatoes, coleslaw mixture and sauce. Combine and serve immediately.


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  1. I still think it’s crazy this post has no comments! The pictures are so nice and pizza is the best food in the world. :) Our Easter plans kind of got ruined, and everything is closed here on Sundays, so I ended up making this for our Easter dinner. I only made half the dough, but in a 10 inch cake pan. It was really nice. Thanks!

  2. Hey girl,

    thanks for the kind comment ;-)

    I actually use this dough recipe all the time, at least once a week to make pizza.

    and I know what you mean about all the stores being close on Sundays, I am going to have to get use to it soon this summer when we visit for two months ;-)

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  4. Oh how I love it when I happen upon blogs of people who are as food obsessed as I :) I went looking for a recipe for deep dish whole wheat pizza dough, and found you! This looks great and I plan to head out to buy the ingredients ASAP. I’m going to utilize my CSA box and make a spinach deep dish…yummy! Love, love, love that you are a food revolution winner. Go girl! And keep up the great work for those of us too tired to be out here posting :)

  5. Quick Question, When you bake your pizza dough, do you pre-bake it before adding sauce and toppings to ensure the dough does not come out mushy or undercooked? Thanks for sharing all the great recipes, I’m looking forward to trying the pizza dough!

  6. Lady J,

    I never bake the pizza dough doing regular or deep dish pizza.

    Happy baking, let me know how it turns out :-)

  7. The pizza dough came out perfectly. Have done it many times since and it continues to amaze me. Thanks.

  8. I was wondering if the dough generally comes out sticky when kneading. I floured my surface but found that the dough was still sticking to it. Got both pizzas in the oven so I’m unsure of how it will come out.

  9. Hi Miriam – I love this idea! Do you have a vegan / GF version? Or possibly come up with a recipe that involves cauliflower crust and then all the fixings after the crust has baked to form? Any tips you have would be much appreciated.

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