Pasta aux Courgettes

Pasta aux Courgettes is a delightful Moroccan-inspired dish that combines tender pasta with fresh zucchini and a blend of aromatic spices. This high-protein recipe is not only filling but also bursting with Mediterranean flavors.

Ingredients

• Pasta (whole wheat) - 150 grams
• Zucchini - 2 medium (approximately 300 grams)
• Chickpeas (cooked) - 100 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Feta cheese (optional) - 50 grams, crumbled

Steps

1. Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
2. While the pasta is cooking, wash and slice the zucchini into thin rounds.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the sliced zucchini to the skillet and cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
5. Stir in the cooked chickpeas, cumin, paprika, salt, and black pepper. Cook for an additional 3-4 minutes to heat through.
6. Once the pasta is done, drain it and add it to the skillet with the zucchini and chickpeas. Toss everything together gently to combine.
7. Remove from heat and stir in the fresh parsley and lemon juice. Adjust seasoning if necessary.
8. Serve warm, topped with crumbled feta cheese if desired.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from chickpeas, promoting muscle repair and growth.
• Rich in fiber from whole wheat pasta and zucchini, aiding digestion.

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