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!
Servings: 4 people
Calories: 425kcal
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