Mediterranean Chickpea Pasta Primavera
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 40 min · Beans · vegetarian, vegan, dairy-free
462 cal
18g protein
75g carbs
10g fat
per serving · estimated
Ingredients
- 6 oz Dry penne pasta
- 1 1/2 tbsp Olive oil
- 1 large Red bell pepper
- 1 small Yellow zucchini
- 1 pint Cherry tomatoes
- 7 1/2 oz Canned chickpeas
- 2 Garlic cloves
- 1/4 cup Fresh basil
- 1 Lemon
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Cook the penne pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add chopped garlic and diced red bell pepper to the skillet; sauté for 3-4 minutes until fragrant and peppers soften.
- Add sliced yellow zucchini and cook for another 3 minutes until slightly tender.
- Stir in drained chickpeas and halved cherry tomatoes; cook for 3-4 minutes until heated through.
- Add cooked pasta to the skillet, squeeze fresh lemon juice over, and toss to combine.
- Chop fresh basil and stir into the pasta mixture; season with salt and pepper to taste.
- 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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