Summer Vegetable Pasta with Chickpeas

Name: Summer Vegetable Pasta with Chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 to 4 servings
Ingredients: 1/2 medium yellow onion; 1 small to medium zucchini; 5 to 6 small sweet peppers; 1 cup Grape or Cherry Tomatoes; 4 ounces pasta; 1 tablespoon olive oil; 1 cup cooked chickpeas; 1/4 cup lightly packed basil; 1/4 cup heavy cream; 1/2 cup lightly packed parmesan; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
3 to 4 servings
Calories
362 kcal

Summer Vegetable Pasta with Chickpeas

Iris Warren

Report

A hearty summer pasta that uses chickpeas to bulk up the recipe and a bit of heavy cream and parmesan to create a simple sauce.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1/2 medium yellow onion
1 small to medium zucchini
5 to 6 small sweet peppers
1 cup Grape or Cherry Tomatoes
4 ounces pasta
1 tablespoon olive oil
1 cup cooked chickpeas drained and rinsed if using canned
1/4 cup lightly packed basil julienned
1/4 cup heavy cream
1/2 cup lightly packed parmesan
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Prepare the vegetables: dice the onion and zucchini into similar sized pieces and slice the smaller peppers into rings. Slice the tomatoes in half. Start the pasta cooking and cook until al dente.
Heat a large, high-sided skillet over medium heat. Add the olive oil, followed by the vegetables. Saute until the vegetables are tender and browning, stirring occasionally; 8 to 10 minutes. Add in the chickpeas and basil, cooking and stirring until the chickpeas are warm.
Add in the pasta as well as the heavy cream, parmesan, salt and pepper. Stir to coat the noodles and melt the parmesan. Taste and adjust seasoning as desired.

Notes

Tips & Tricks: You could use smaller pasta, like the penne I used, or you could make this dish with a longer noodle, like spaghetti.
Stock up: get the pantry ingredients you will need: zucchini, tomatoes, peppers
Nutrition: see the information.

Nutrition Information

Show Details

Calories 362kcal (18%) Carbohydrates 44.1g (15%) Protein 14.9g (30%) Fat 14.6g (22%) Saturated Fat 6.5g (33%) Cholesterol 30mg (10%) Sodium 431mg (18%) Fiber 7.5g (30%) Sugar 10.5g (21%)