Chickpea Pasta with Roasted Veggies
For those who love pasta but are looking for a little extra protein and fiber in their diet, chickpea pasta is a fantastic choice. It has a slightly more earthy taste than regular flour-based pasta, but when combined with tasty ingredients like roasted broccoli and cherry tomatoes, it is hard to tell the difference! Chickpea pasta is also a great option for those who have gluten intolerances or are looking for more grain-free alternatives to incorporate into their daily lives.
Equipment
- Oven
- 1 Baking sheet
- 1 Large pot
Ingredients
- 1 (8 oz) box chickpea pasta (I used Banza shells)
- 1/2 head broccoli/cauliflower cut into florets
- 10 oz cherry tomatoes
- 1 tbsp olive oil
- 1/4 cup crumbled feta
- 1/4 cup olive oil
- 1/2 lemon juiced
- 1/4 tsp Italian seasoning
- pinch red pepper flakes
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Cut broccoli/cauliflower. Place on lined baking sheet with whole cherry tomatoes and drizzle with olive oil and a pinch of salt. Use clean hands or large spoon to incorporate.
- Place sheet in oven and bake for 20-25 minutes or until produce is tender and golden.
- In large pot over medium high heat, bring salted water to a boil. Cook chickpea pasta as directed and strain when done. Return pasta to pot.
- Add olive oil, lemon juice, and seasonings to pasta and stir. Then add cooked broccoli/cauliflower, cherry tomatoes and feta and stir to incorporate. Serve and enjoy!