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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


  • 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


  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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