Image
main content start
Pasta Primavera with Chickpea Pasta
20 min prep time
20 min cook time
4servings
How to Make Pasta Primavera with Chickpea Pasta
You get a boost of protein and fiber with chickpea pasta. Filled with fresh veggies, this hearty and flavorful dish is an easy spring or summer meal.
20 min prep time
20 min cook time
4servings
2 oz. pasta + 1 – 1/2 cups vegetables
Print Recipe >
Step-By-Step Instructions:
-
Heat olive oil in a large sauté pan over medium heat. Add onion and peppers and sauté for 3 minutes. Stir in garlic and cook for another minute.
-
Add broccoli, carrots, asparagus, zucchini, basil, oregano, and pepper and sauté for 1 minute, until the spices are fragrant.
-
Add the wine and cook for a minute. Add the vegetable broth and tomatoes. Cook for 5–7 minutes, until the liquid is reduced by half. Stir in the cannellini beans and keep warm.
-
While the vegetables are cooking, boil the pasta following the package instructions, until al dente. Drain and mix into the vegetable mixture.
-
Serve with shaved parmesan cheese if desired.
Nutrition facts
4 Servings
-
Serving Size
2 oz. pasta + 1 – 1/2 cups vegetables
- Amount per serving Calories 380
- % Daily value*
-
Total Fat
9g
12%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 290mg 13%
-
Total Carbohydrate
55g
20%
- Dietary Fiber 11g 39%
- Total Sugars 8g
- Added Sugars 0g 0%
- Protein 21g
- Potassium 1180mg 25%
Ingredients
Extra Virgin Olive Oil
1 tbsp
red onion (sliced, about ½ a small onion)
1/2 cup
red bell pepper (sliced)
1/2 whole
orange bell pepper (sliced)
1/2 whole
garlic (minced)
3 clove
broccoli florets
1 cup
carrots (shredded)
1/2 cup
asparagus (cut in 2-inch pieces)
1/2 bunch
zucchini (diced)
1 small
dried basil
1 1/2 tsp
dried oregano
1/2 tsp
black pepper
1/2 tsp
white wine
1/2 cup
vegetable broth
1/2 cup
diced red tomatoes (no salt added)
1 can
reduced sodium cannellini beans (rinsed and drained)
1 can (15 oz.)
chickpea spaghetti pasta
8 oz
Parmesan cheese (shredded or shaved)
1/4 cup
Reviews & Ratings