LEMONY CHICKPEA PASTA w/ VEGGIES

Updated: May 14

This bright pasta dish comes together quickly and can be adapted based on available ingredients. The veggies are firm, yet tender and tossed with lemony goodness. Enjoy warm or cold - as your main dish or as a side.

4-6 servings


Ingredients:


  • 1 lb Banza chickpea pasta (or your favorite pasta)

  • 1 Tbsp salt (for pasta water)

  • 2 medium zucchinis cut in half lengthwise, then into ½” pieces

  • 1 red bell pepper, ½” dice

  • 3 Tbsp extra virgin olive oil

  • 4 garlic cloves, minced

  • zest of 2 lemons

  • ½ tsp crushed red pepper flakes (plus more to garnish)

  • 3 Tbsp fresh lemon juice

  • large handful of fresh parsley or basil, chopped (remove most of the stems)

  • salt, to taste

  • freshly cracked black pepper

  • Garnish options: toasted pine nuts, vegan parmesan, crushed red pepper flakes


Directions:


  1. Cook the pasta according to the manufacturer’s directions.

  2. Heat a large skillet on medium heat for about 2 minutes. Dry saute the zucchini for about 3-4 minutes, flipping once. You’re looking for a little browning while not overcooking. Transfer to a large mixing bowl and set aside.

  3. Dry saute the red bell pepper in the same manner as the zucchini, about 3-4 minutes and still a bit firm. Add to the bowl with zucchini.

  4. Reduce heat to low. Add olive oil, garlic, lemon zest and red pepper flakes until fragrant, about 2 minutes stirring frequently. Do not burn the garlic! Add to the veggie bowl.

  5. Add the remaining ingredients to the large mixing bowl - cooked pasta, lemon juice, fresh herbs and gently combine. Add salt & fresh pepper to taste. Garnish with vegan parmesan, toasted pine nuts and/or red pepper flakes. Enjoy warm or cold!


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