Chickpea Pasta with Roasted Vegetables
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
Ingredients
-
medium zucchini (diced)
- 2
- 2
-
-
nonstick cooking spray
- 1
- 1
-
-
broccoli florets
- 12 oz
- 340 g
-
-
olive oil
- 2 tbsp
- 2 tbsp
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
box chickpea penne pasta
- 8 oz
- 227 g
-
-
low sodium vegetable broth
- 1/2 cup
- 1/2 cup
-
-
dried oregano (dried)
- 1/4 tsp
- 1/4 tsp
-
-
Parmesan cheese (freshly grated)
- 3 tbsp
- 3 tbsp
-
Recommended for You
-
Pasta de garbanzos con verduras asadas
10 min25 min5 -
Instant Pot Wheat Berry, Black Bean, and Avocado Salad
15 min35 min4 -
Powerhouse Kale Salad
10 min1
Directions
-
Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
-
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.
-
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.
-
Drain the pasta after cooking. Add the chicken broth to pot. Add the pasta, cooked vegetables, and oregano to the pot and mix well.
-
Sprinkle with Parmesan cheese and serve immediately.