Description
A vibrant, plant-powered pasta dish tossed with flavorful pesto, colorful sautéed vegetables, and protein-rich chickpeas, perfect for a wholesome and delicious vegetarian meal.
Ingredients
Pasta
- 8 oz pasta (such as penne, fusilli, or spaghetti)
Chickpeas
- 1 cup cooked chickpeas (canned or pre-cooked)
Vegetables
- 1 cup mixed vegetables (zucchini, bell peppers, and/or broccoli), chopped
Sauce & Toppings
- ½ cup pesto sauce
- ¼ cup grated Parmesan cheese (optional)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the 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 the vegetables: Heat a skillet over medium heat and add a little olive oil if desired. Sauté the mixed vegetables until they are tender but still crisp, about 5-7 minutes.
- Combine pasta, chickpeas, and vegetables: In a large bowl or the skillet, combine the cooked pasta, sautéed vegetables, and chickpeas. Toss them gently to mix evenly.
- Toss with pesto and season: Add the pesto sauce to the pasta mixture and toss well to coat everything evenly. Season with salt and freshly ground black pepper to taste.
- Serve with Parmesan: Divide the pesto pasta among plates or bowls and sprinkle each serving with grated Parmesan cheese, if using. Serve immediately.
Notes
- Use whole-wheat or protein-enriched pasta for extra fiber and nutrition.
- Feel free to swap out the vegetables with your favorites or seasonal veggies.
- For a vegan version, omit the Parmesan or use a vegan cheese alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
