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Change up your pasta routine with this tasty dish! Roasted vegetable and chickpea pasta is a delicious way to incorporate more vegetables into your day. Chickpeas are a great source of protein and fiber and will add a nice crunch to the pasta after roasting.

Yield
4 Servings
Preparation time
20 minutes
Cooking time
30 minutes
Total time
50 minutes
Ingredients
1 can low-sodium chickpeas, drained (15 oz. can)
1 1/2 C broccoli, chopped
1 1/2 C carrots, chopped
1 C peppers, chopped
3 Tbsp olive oil
1 C dry elbow pasta (or any small, shaped pasta)
3 clv Garlic, minced
1 Juice and zest of one lemon
salt and pepper to taste
1/2 C grated Parmesan cheese
Instructions

1. Preheat the oven to 400 degrees F.

2. Drain and rinse the chickpeas and dry them with a towel.

3. Transfer the chickpeas, broccoli, and peppers, and carrots to baking sheet and toss them in half of the oil- stirring until evenly coated in oil. Cook in the oven for 15-20 minutes or until the vegetable are tender and the chickpeas are crispy.

4. While the vegetables are cooking prepare the pasta according to the box instructions.

5. In a large skillet, warm the remaining oil over a medium-low heat. Add the garlic and sauté until fragrant, then reduce to a low setting.

6. Drain the pasta and add to the skillet with the remainder of the oil and garlic. Add the vegetables and chickpeas then squeeze the lemon and zest of one lemon. Add salt and pepper to taste.

7. Serve warm topped with parmesan cheese. P

Notes

Per Serving: Calories 321, Protein 10.4 g, Saturated Fat 3.4 g, Sodium 664.3 mg, Fiber 4.4 g, Sugars 7 g This recipe was adapted from Makingthymeforhealth.com.