Pasta with Roasted Vegetables

This Pasta with Roasted Vegetables is a hearty and nutritious dish packed with flavor and high in protein. Perfect for a cozy dinner, it combines al dente pasta with a medley of colorful roasted vegetables and a protein boost from chickpeas.

Ingredients

• Whole wheat pasta - 200 grams
• Bell pepper (red or yellow) - 1 medium, chopped
• Zucchini - 1 medium, sliced
• Red onion - 1 medium, sliced
• Cherry tomatoes - 200 grams, halved
• Canned chickpeas - 1 cup, drained and rinsed
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 30 grams, grated (optional)
• Fresh basil - a handful, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large mixing bowl, combine chopped bell pepper, zucchini, red onion, cherry tomatoes, chickpeas, minced garlic, olive oil, oregano, salt, and black pepper. Toss well to coat the vegetables evenly.
3. Spread the vegetable mixture onto a baking sheet in a single layer.
4. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
5. Meanwhile, bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
6. Once the vegetables are roasted, combine them with the cooked pasta in the pot. Toss to mix everything well.
7. Serve hot, topped with grated Parmesan cheese and fresh basil if desired.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in protein from chickpeas, supporting muscle growth and repair.
• High in fiber from whole wheat pasta and vegetables, promoting digestive health.

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