Vegetable and Chickpea Pasta

This Vegetable and Chickpea Pasta is a delightful and nutritious midnight dish, packed with vibrant veggies and protein-rich chickpeas that come together in a quick and flavorful meal. Perfect for a late-night snack or a light dinner, it’s both satisfying and easy to prepare.

Ingredients

• Pasta (any shape) - 150 grams
• Canned chickpeas - 1 can (400 grams), drained and rinsed
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Spinach - 100 grams, fresh
• Cherry tomatoes - 150 grams, halved
• Italian seasoning - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - 30 grams, grated

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced red bell pepper and zucchini to the skillet. Cook for 5-7 minutes until the vegetables are tender.
4. Stir in the chickpeas, halved cherry tomatoes, and Italian seasoning. Cook for an additional 3-4 minutes, allowing the tomatoes to soften.
5. Add the fresh spinach and cooked pasta to the skillet. Toss everything together and cook for another 2-3 minutes until the spinach wilts and everything is heated through.
6. Season with salt and black pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 60 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in protein and fiber from chickpeas, promoting fullness and digestive health.
• Packed with vitamins and antioxidants from a variety of vegetables, supporting overall health.

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