Description
A vibrant, plant-powered pasta dish tossed with flavorful pesto, colorful sautéed vegetables, and protein-rich chickpeas, perfect for a quick and wholesome vegetarian meal.
Ingredients
Ingredients
- 8 oz pasta (such as penne, fusilli, or spaghetti)
- 1 cup cooked chickpeas (canned or boiled)
- 1 cup mixed vegetables (zucchini, bell peppers, and broccoli, chopped)
- ½ cup pesto sauce
- ¼ cup grated parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (for sautéing vegetables)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain and set aside.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the mixed vegetables and sauté for about 5-7 minutes until they are tender but still crisp. Season with a pinch of salt and pepper.
- Combine Ingredients: In a large mixing bowl or the skillet, combine the cooked pasta, sautéed vegetables, and chickpeas. Stir gently to mix all ingredients evenly.
- Toss with Pesto: Add the pesto sauce to the pasta mixture and toss thoroughly to coat all the ingredients well. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Divide the pasta among serving plates and sprinkle with grated parmesan cheese if using. Serve warm and enjoy your vibrant veggie pesto pasta with chickpeas!
Notes
- Use whole-wheat or protein-enriched pasta for extra nutritional benefits and added fiber.
- You can substitute pesto with a homemade version to control ingredients and freshness.
- Add a squeeze of lemon juice or some chili flakes for a brighter or spicier flavor profile.
- For a vegan version, omit the parmesan or use a plant-based cheese alternative.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
