Vegan Pasta Dish
350kcal
Ingredients
Pasta Ingredients
- 2 cups pasta of choice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 medium zucchini, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Method
Preparation
- Begin by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the cherry tomatoes, bell pepper, and zucchini. Cook for 5–7 minutes, stirring occasionally, until the vegetables are soft and slightly caramelized.
- Add the drained chickpeas to the skillet along with the Italian seasoning. Mix well and season with salt and pepper. Cook for an additional 3-4 minutes until the chickpeas are heated through.
- Toss the cooked pasta into the skillet, mixing everything until well combined. Adjust seasoning if needed.
- Plate the pasta and garnish with fresh basil or parsley before serving. Enjoy!
Nutrition
Serving1gCalories350kcalCarbohydrates60gProtein15gFat9gSaturated Fat1gSodium300mgFiber10gSugar5g
Notes
Feel free to swap the pasta for a gluten-free option, or substitute chickpeas with lentils or tofu for different protein sources. You can add other vegetables such as spinach or kale for extra nutrients or sprinkle nutritional yeast for a cheesy flavor. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.