How to Make Chickpea Pasta with Roasted Vegetables
This delicious dish uses a new type of pasta made from chickpeas. Chickpea pasta is higher in fiber and protein than regular pasta, making it better for blood glucose management. It’s also grain- and gluten-free. Here we use roasted broccoli and zucchini, but you could sub in any seasonal nonstarchy vegetable, or use frozen vegetables.
10 min prep time
25 min cook time
5servings
1 1/3 cup
Step-By-Step Instructions:
-
Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
-
Place the zucchini and broccoli in a bowl. Add the olive oil, salt (optional), and pepper; toss to coat and spread on the baking sheet. Bake for 20 minutes. Remove the vegetables from the oven.
-
While the vegetables are baking, cook the pasta according to the package directions. Note it says not to boil water for pasta, but rather to bring the water to near boiling and let the pasta sit in the water 4-6 minutes; stirring occasionally.
-
Drain the pasta after cooking. Add the chicken broth to pot. Add the pasta, cooked vegetables, and oregano to the pot and mix well.
-
Sprinkle with Parmesan cheese and serve immediately.
Nutrition facts
5 Servings
-
Serving Size
1 1/3 cup
-
Amount per serving
Calories
260
- % Daily value*
-
Total Fat
10g
13%-
Saturated Fat
1.5g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
340mg
15% -
Total Carbohydrate
29g
11%-
Dietary Fiber
7g
25% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
13g
-
Potassium
764mg
16%