Chickpea Pasta with Roasted Vegetables

Chickpea Pasta with Roasted Vegetables
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

This delicious dish uses a new type of pasta made from chickpeas. Chickpea pasta is higher in fiber and protein than regular pasta, making it better for blood glucose management. It's also grain- and gluten-free. Here we use roasted broccoli and zucchini, but you could sub in any seasonal nonstarchy vegetable, or use frozen vegetables.

  • Prep time
    10 min
  • Cook time
    25 min
  • Servings
    5 Servings
  • Serving size
    1 1/3 cup
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    1 1/3 cup
  • Amount per serving Calories 240

  • Total Fat 9g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 400mg
  • Total Carbohydrate 32g
    • Dietary Fiber 9g
    • Total Sugars 7g
  • Protein 15g
  • Potassium 830mg
  • Phosphorus 240mg

Choices/Exchanges: 1 Vegetable, 1 Lean protein, 1 1/2 Starch, 1 1/2 Fat



  • medium zucchini (diced)
  • nonstick cooking spray
  • broccoli florets
    12 oz
  • olive oil
    2 tbsp
  • salt
    1/2 tsp
  • black pepper
    1/4 tsp
  • box chickpea penne pasta
    8 oz
  • low sodium vegetable broth
    1/2 cup
  • dried oregano (dried)
    1/4 tsp
  • Parmesan cheese (freshly grated)
    3 tbsp


  1. Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.

  2. Place the zucchini and broccoli in a bowl. Add the olive oil, salt (optional), and pepper; toss to coat and spread on the baking sheet. Bake for 20 minutes. Remove the vegetables from the oven.

  3. While the vegetables are baking, cook the pasta according to the package directions. Note it says not to boil water for pasta, but rather to bring the water to near boiling and let the pasta sit in the water 4-6 minutes; stirring occasionally.

  4. Drain the pasta after cooking. Add the chicken broth to pot. Add the pasta, cooked vegetables, and oregano to the pot and mix well.

  5. Sprinkle with Parmesan cheese and serve immediately.