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Easy Chickpea Pasta Primavera + Gluten-Free

This Easy Chickpea Pasta Primavera is full of Summer’s best veggies. Whether you prefer it cold as a side salad, or warm for the main meal, it’s sure to deliver in both flavor and nutrition!
Prep Time15 mins
Cook Time20 mins
Course: Dinner, Dinner/Pasta, Salad/Side
Cuisine: Italian
Keyword: Chickpea Pasta, gluten-free, healthy, pasta, Vegetarian
Servings: 4 people
Calories: 425kcal
Author: Kaylee Pauley

Ingredients

For the Dressing:

  • 1/4 cup olive oil
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 clove garlic minced
  • 1 tsp sea salt
  • 1 tsp dried parsley flakes
  • 1 tsp dried basil
  • 1 tsp Italian seasoning
  • 1/4 tsp onion powder

For the Primavera

  • 8 oz chickpea pasta
  • 1/2 cup carrots julienned
  • 1/2 green pepper thinly sliced
  • 1/2 red pepper thinly sliced
  • 1 medium yellow squash thinly sliced and halved
  • 1 medium zucchini thinly sliced and halved
  • 1 small sweet onion thinly sliced
  • 1/2 cup Colby Monterey Jack cheese
  • 2 tbsp Parmesan cheese vegetarian

Instructions

  • Prep all vegetables fist, then cook pasta according to package directions.
  • While the pasta cooks, combine dressing in a small bowl and whisk together.
  • Add vegetables to a large skillet, pour dressing over veggies and stir to coat. Cook over medium heat for 10-12 minutes or until vegetables are tender and cooked to your preference.
  • Once pasta has cooked, drain and add to vegetables, stir until well combined.
  • Sprinkle with Colby Jack and Parmesan cheese, allow cheese to melt then serve.

Nutrition

Serving: 1g | Calories: 425kcal | Carbohydrates: 62g | Protein: 20g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 10mg | Sodium: 472mg | Potassium: 1357mg | Fiber: 13g | Sugar: 18g | Vitamin A: 6550IU | Vitamin C: 96.5mg | Calcium: 210mg | Iron: 4.3mg