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Chickpea Pasta with Roasted Vegetables
10 min prep time
25 min cook time
5servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
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
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Step-By-Step Instructions:
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Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray.
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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.
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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.
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Drain the pasta after cooking. Add the chicken broth to pot. Add the pasta, cooked vegetables, and oregano to the pot and mix well.
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Sprinkle with Parmesan cheese and serve immediately.
Nutrition facts
5 Servings
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Serving Size
1 1/3 cup
- Amount per serving Calories 260
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Total Fat
10g
- Saturated Fat 1.5g
- Cholesterol 5mg
- Sodium 340mg
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Total Carbohydrate
29g
- Dietary Fiber 7g
- Total Sugars 4g
- Protein 13g
- Potassium 764mg
- Phosphorous 240mg
Ingredients
medium zucchini (diced)
2
nonstick cooking spray
1
broccoli florets
12 oz
olive oil
2 tbsp
salt
1/2 tsp
black pepper
1/4 tsp
box chickpea penne pasta
8 oz
low sodium vegetable broth
1/2 cup
dried oregano (dried)
1/4 tsp
Parmesan cheese (freshly grated)
3 tbsp
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