Balsamic Summer Veggie Chickpea Pasta
Taking the advice to "eat the rainbow" to the next level. Fresh vegetables, chickpea pasta, and the deep flavor of balsamic vinegar makes this tasty AND healthy!
Ingredients
- 1 box 8.8 ounces Barilla chickpea pasta
- 1 ½ cups sliced sweet bell peppers
- 1 large zucchini, chopped
- 16 ounces grape tomatoes, halved
- 1 large yellow squash
- ½ large yellow onion, diced
- ⅓ cup sundried tomatoes, chopped
- ½ cup balsamic vinegar
- 3 cloves garlic, minced
- 2 tablespoons olive oil extra virgin
- 1 teaspoon coarse sea salt
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- pinch black pepper freshly ground
- ⅓ cup Parmesan cheese or feta cheese freshly grated or crumbled
Instructions
- In a skillet set over medium-high heat, cook 1 tablespoon olive oil, yellow onion, and garlic until onion starts to become translucent.
- In a separate pot, cook chickpea pasta as directed on container.
- Add squash and zucchini. Cook for about 7 minutes or until the vegetables become tender.
- Add remaining vegetables (sweet bell pepper, sundried tomatoes), remaining olive oil, dried oregano, garlic powder, salt, and pepper. Cook for about 7 minutes so the new vegetables become tender.
- Drain pasta just before it become al dente and add to skillet with remaining ingredients. Stir in balsamic vinegar and heat through, approximately 5 minutes. Add more salt or pepper, if desired.
- Serve warm, topped with cheese.
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