Naturally Ella · by Erin Alderson
Summer Vegetable Pasta with Chickpeas
NUTRITION · PER SERVING35M COOK
CAL 23%·PRO 36%
CARBS 58G50% OF CAL
7G FIBER42G OTHER8G TOTAL SUGAR
FAT 18G35% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light summer pasta with zucchini, cherry tomatoes, and chickpeas tossed in a simple cream and basil sauce. The chickpeas add protein and heartiness to this seasonal dish.
mainitalianpastabeans🍳 skilletvegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1/2 medium yellow onion
- 1 small to medium zucchini
- 5 to 6 small sweet peppers
- 1 cup grape or cherry tomatoes
- 4 ounces pasta
- 1 tablespoon olive oil
- 1 cup cooked chickpeas (drained and rinsed if using canned)
- 1/4 cup lightly packed basil (julienned)
- 1/4 cup heavy cream
- 1/2 cup lightly packed parmesan
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 35M
CAL 23%·PRO 36%
CARBS 58G50% OF CAL
7G FIBER42G OTHER8G TOTAL SUGAR
FAT 18G35% OF CAL
7G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 190mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 753mg
- Calcium
- 239mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 190MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.