Mediterranean Chickpea Pasta Primavera

Mediterranean · 40 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 12 oz Dry penne pasta
• 3 tbsp Olive oil
• 1 large Red bell pepper
• 2 small Yellow zucchini
• 1 pint Cherry tomatoes
• 15 oz Canned chickpeas
• 3 Garlic cloves
• 1/4 cup Fresh basil
• 1 Lemon
• to taste Salt
• to taste Black pepper

Method

1. Cook the penne pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
2. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
3. Add chopped garlic and diced red bell pepper to the skillet; sauté for 3-4 minutes until fragrant and peppers soften.
4. Add sliced yellow zucchini and cook for another 3 minutes until slightly tender.
5. Stir in drained chickpeas and halved cherry tomatoes; cook for 3-4 minutes until heated through.
6. Add cooked pasta to the skillet, squeeze fresh lemon juice over, and toss to combine.
7. Chop fresh basil and stir into the pasta mixture; season with salt and pepper to taste.
8. Serve immediately, garnished with additional basil if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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