Thursday, February 27, 2020

Chickpea Pasta Primavera


Even though the weather is still a little chilly out, I have already started to think about spring and all the delicious produce that comes with it. This pasta has a rainbow of veggies and just a touch of cream, lemon and cheese to create a yummy sauce. I used chickpea pasta for even more added fiber (plus if you haven't tried bean-based pastas, they are actually super good!). 

This meal is very filling, but if you want to add a side dish, I would suggest some fresh-cut fruit.



1. Bring a large pot of salted water to a boil. Add broccoli and asparagus and blanch for 1 minute. Use a slotted spoon to transfer the veggies to a bowl of ice water (reserve the boiling water). Once the veggies have cooled, drain and set aside.




2. Boil the pasta for 7 minutes (or until just barely al dente), then drain and run under cool water. Set aside.


3. Melt olive oil and butter in a large skillet over medium-high heat. Add garlic, zucchini, summer squash and bell pepper and cook for 1-2 minutes, or until the garlic is fragrant and the veggies are slightly tender.

4. Stir in cherry tomatoes and peas and cook for 1 minute. Add broth, cream, cooked asparagus/broccoli, cooked pasta and salt (to taste) and stir gently to combine.


5. Finish the sauce with Parmesan, parsley and lemon juice and stir again to coat the pasta and veggies with sauce.


6. Transfer the pasta to a serving bowl and garnish with chopped basil.



Chickpea Pasta Primavera
Serves 6

All you need:
2 cups broccoli florets
1/2 pound asparagus, ends removed and sliced
8 oz. chickpea pasta (I used Banza penne pasta)
1 tablespoon olive oil
1 tablespoon butter
4 garlic cloves, finely chopped
1 zucchini, sliced
1 summer squash, sliced
1 orange bell pepper, diced
1 pint cherry tomatoes
1/2 cup frozen peas
1/2 cup vegetable broth
1/3 cup cream (or 1/2 cup half-and-half)
1/2 cup freshly grated Parmesan cheese
Juice of 1 lemon
2 tablespoons chopped flat-leaf parsley
Kosher salt, to taste
Fresh chopped basil leaves, for garnish

All you do:
1. Bring a large pot of salted water to a boil. Add broccoli and asparagus and blanch for 1 minute. Use a slotted spoon to transfer the veggies to a bowl of ice water (reserve the boiling water). Once the veggies have cooled, drain and set aside.
2. Boil the pasta for 7 minutes (or until just barely al dente), then drain and run under cool water. Set aside.
3. Melt olive oil and butter in a large skillet over medium-high heat. Add garlic, zucchini, summer squash and bell pepper and cook for 1-2 minutes, or until the garlic is fragrant and the veggies are slightly tender.
4. Stir in cherry tomatoes and peas and cook for 1 minute. Add broth, cream, cooked asparagus/broccoli, cooked pasta and salt (to taste) and stir gently to combine.
5. Finish the sauce with Parmesan, parsley and lemon juice and stir again to coat the pasta and veggies with sauce.
6. Transfer the pasta to a serving bowl and garnish with chopped basil.


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