Pasta with Spiced Vegetables

Pasta with Spiced Vegetables is a vibrant dish that combines the rich flavors of Moroccan spices with fresh, sautéed vegetables over a bed of pasta. This healthy meal is both satisfying and nutritious, perfect for a light dinner.

Ingredients

• Pasta (spaghetti or whole wheat) - 200 grams
• Olive oil - 2 tablespoons
• Red bell pepper - 1, diced
• Zucchini - 1, diced
• Carrot - 1, diced
• Red onion - 1, chopped
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chickpeas (canned, drained) - 200 grams
• Fresh parsley - 2 tablespoons, chopped
• Lemon - 1, juiced

Steps

1. Bring a large pot of salted water to a boil and 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 chopped red onion and minced garlic, sautéing until the onion becomes translucent.
3. Add the diced red bell pepper, zucchini, and carrot to the skillet. Cook for about 5-7 minutes, until the vegetables are tender.
4. Stir in the ground cumin, coriander, paprika, cinnamon, salt, and black pepper. Cook for an additional 2 minutes to toast the spices.
5. Add the drained chickpeas to the skillet, mixing well to combine. Cook for another 3-4 minutes, allowing the chickpeas to heat through.
6. Add the cooked pasta to the skillet, tossing everything together until well combined. Remove from heat.
7. Squeeze the juice of one lemon over the pasta and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from vegetables and chickpeas, promoting digestive health.
• Packed with vitamins and minerals, supporting overall well-being and vitality.

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