Chickpea Pasta with Roasted Vegetables

Chickpea Pasta with Roasted Vegetables

This delicious dish uses a new type of pasta made from chickpeas. The pasta is loaded with fiber, lower in carbs, gluten-free, and has a lower glycemic index.

  • Prep 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 265

  • Total Fat 9g
    • Saturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 170mg
  • Total Carbohydrate 33g
    • Dietary Fiber 8g
    • Total Sugars 8g
  • Protein 15g
  • Potassium 780mg

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



  • medium zucchini (diced)
  • nonstick cooking spray
  • broccoli florets
    12 oz
  • olive oil
    2 tbsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp
  • box chickpea penne pasta
    8 oz
  • low sodium chicken broth (fat-free, reduced sodium)
    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.