Pasta with Vegetables

This Kosher Moroccan Pasta dish combines vibrant seasonal vegetables with aromatic spices, creating a delightful and colorful meal. The dish is not only visually appealing but also packed with flavor and nutrition, perfect for a comforting dinner.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Olive oil - 2 tablespoons
• Garlic, minced - 2 cloves
• Onion, chopped - 1 medium
• Red bell pepper, diced - 1 medium
• Zucchini, diced - 1 medium
• Carrot, diced - 1 medium
• Tomato, diced - 1 medium
• Chickpeas (canned, rinsed) - 100 grams
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley, chopped - 2 tablespoons
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook 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 onion and minced garlic, sautéing until the onion is translucent.
3. Add the diced red bell pepper, zucchini, and carrot to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Stir in the diced tomato, chickpeas, cumin, paprika, salt, and black pepper. Cook for another 3-4 minutes until the tomatoes soften.
5. Add the cooked pasta to the skillet and toss everything together until well combined and heated through.
6. Remove from heat and stir in the chopped parsley and lemon juice. Adjust seasoning if necessary.
7. Serve warm and enjoy your Kosher Moroccan Pasta with Vegetables.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and minerals from fresh vegetables.

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