Description
Bright, hearty, and packed with spring vegetables, this spring chickpea pasta with roasted vegetables is healthy, flavorful, and perfect for weeknight dinners or meal prep.
Ingredients
8 oz chickpea pasta
1 cup asparagus, chopped
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 cup bell peppers, chopped
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon dried Italian herbs (optional)
2 cloves garlic, minced
2 tablespoons grated Parmesan or vegan Parmesan (optional)
Fresh basil or parsley for garnish
1 tablespoon lemon juice (optional)
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss asparagus, cherry tomatoes, zucchini, and bell peppers with olive oil, salt, pepper, and Italian herbs. Spread on a baking sheet.
3. Roast vegetables for 15–20 minutes until tender and lightly caramelized.
4. Meanwhile, cook chickpea pasta according to package instructions. Drain and set aside.
5. In a large bowl, combine cooked pasta and roasted vegetables. Add minced garlic and toss gently.
6. Drizzle with lemon juice and sprinkle with Parmesan or vegan Parmesan if using.
7. Garnish with fresh basil or parsley and serve warm.
Notes
Swap vegetables depending on season: peas, spinach, or carrots work well.
Add a splash of balsamic glaze for a sweet-savory touch.
Use gluten-free pasta or other legume-based pasta for variation.
Add toasted nuts or seeds for extra crunch and flavor.
Serve warm or cold as a pasta salad.
Best enjoyed fresh for vibrant flavors.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Course
- Method: Roast / Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 0mg