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.
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
4 garlic cloves, minced
3 Tbsp extra virgin olive oil
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
Cook the pasta according to the manufacturer’s directions.
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.
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.
Reduce heat to low. Add olive oil, lemon zest, garlic and red pepper flakes until fragrant, about 2 minutes stirring frequently. Do not burn the garlic! Add to the veggie bowl.
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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