Chickpea and Vegetable Pasta
Although I love making more extravagant dishes, I usually have minimal time to spend cooking dinner (or I’m hungry right away). Reality is, I often opt for quick and easy dinners, and this is one of my go-to meals. In 15 minutes flat, you can be sitting at the table already digging into a steaming bowl of this healthy pasta 😊 Since I eat this at least once a week, I thought it was about time to share.
One great part about this dish is its versatility. You can use whatever type of pasta you like, pretty much any vegetables you have on hand (even frozen!), and your favorite pasta sauce. You can even top it with your favorite cheese, and from my experience, goat cheese or Parmesan work great.
Due to the abundance of healthy carbohydrates, I ate this dish the night before almost every home gymnastics competition this season. I knew I could count on the chickpeas and pasta to satisfy and energize! Whether you have a big day tomorrow or not, this comforting meal is sure to leave you feeling full and fueled.
Ingredients
Directions
Begin cooking pasta according to package directions. Prep vegetables. Heat a drizzle of olive oil on a skillet over medium high heat. Sauté onions and vegetables until tender, about 5-7 minutes. Towards the end of the cooking time, add balsamic vinegar, herbs, and sauce. Stir in with pasta. Top with ground pepper. Add cheese if desired.
Ingredients
Directions
Begin cooking pasta according to package directions. Prep vegetables.
Heat a drizzle of olive oil on a skillet over medium high heat. Sauté onions and vegetables until tender, about 5-7 minutes.
Towards the end of the cooking time, add balsamic vinegar, herbs, and sauce.
Stir in with pasta. Top with ground pepper. Add cheese if desired.
