Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas

Name: Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian
Ingredients: 5 cups zucchini, halved lengthwise and cut into 1/4-inch slices ((2 large zucchini yield ~5 cups or 650 g)); 1/2 large red onion, diced ((1/2 onion yields ~1 cup or 150 g)); 1 pint cherry tomatoes, whole ((1 pint yields ~2 ½ cups)); 1 (15 oz.) can chickpeas, drained and rinsed; 4 Tbsp olive oil ((DIVIDED)); 1/2 tsp sea salt ((DIVIDED)); 1/2 tsp red pepper flakes ((DIVIDED)); 12 oz. pasta of choice; 1 cup basil pesto ((ensure vegan/dairy-free as needed // see notes for store bought recommendations)); Vegan parmesan cheese; Basil leaves

Nutrition Facts

Per serving · recipe makes 4 · 40m total

Servings

Calories

52% of a 2,000 cal day

1034KCAL

Protein

27g55%

% DAILY VALUE

Total Fat57g

73%

Saturated10g

51%

Unsaturated47g

—

Total Carbs106g

38%

Fiber14g

49%

Total Sugars15g

—

incl. Added Sugars0g

Starch77g

—

Sodium1258mg

55%

% Daily Value is based on a 2,000 calorie day.

Zucchini pesto pasta with roasted cherry tomatoes and chickpeas. A nine-ingredient vegan pasta celebrating summer vegetables.

Ingredients

4 SERVINGS

650 gzucchini — large, sliced, 5 cup
150 glarge red onion — diced, ½
1 ptcherry tomatoes — whole, 2½ cup
15 ozchickpeas — canned, drained, rinsed, 1 can
4 tbspolive oil
½ tspsea salt — divided
½ tspred pepper flakes — divided
12 ozpasta of choice
1 cupbasil pesto
Vegan parmesan cheese
Basil leaves

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

40m total

Read the method on Minimalist BakerMinimalist Baker’s original page

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mainitalianpastabeans

Nutrition is estimated by Chive from the ingredients above, per serving.

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