Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas
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Minimalist Baker · by Minimalist Baker★ 4.8 (6)

Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas

NUTRITION · PER SERVING40M COOK
CAL 46%·PRO 49%
CARBS 109G48% OF CAL
15G FIBER75G OTHER19G TOTAL SUGAR
FAT 43G42% OF CAL
7G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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

mainitalianpastabeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
PREP
15M
SODIUM
1273MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.