Pesto Penne with Roasted Chickpeas (Edit recipe)

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Creamy pesto penne with roasted chickpeas and a hint of zesty lemon. This plant-based meal is full of flavor and nutrients to power your brain and body and tickle your taste buds simultaneously.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 4

Ingredients

1 lb Penne Pasta, *can sub gluten-free
1 cup Chickpeas, drained and rinsed
1 cup Tomato, Cherry, halved
1 cup Zucchini, halved and sliced
0.5 cup Basil Pesto, *can sub plant-based
1 clove Garlic, finely minced
0.25 clove Feta Cheese, *can sub plant-based
1 Tbsp Lemon Zest
1 pinch Salt and Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat the oven to 425ºF and prepare a baking sheet with parchment paper.
2. Spread the drained and rinsed chickpeas on a clean kitchen towel and pat dry. Remove any loose skins.
3. Place the chickpeas on the prepared baking sheet and give a spray with non-stick baking spray and a generous sprinkle of salt.
4. Roast the chickpeas for 20-30 minutes or until golden brown and crisp, tossing them halfway through.
5. Prepare the pasta al dente according to package instructions.
6. Toss together the pasta with the chickpeas, tomatoes, zucchini, pesto, and garlic. Season with salt and pepper to taste.
7. Top with lemon zest and feta cheese. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	749
Fat:	18 g
Carbohydrates:	121 g
Protein:	24 g
Cholesterol:	1 g
Sodium:	90 mg
Fiber:	15 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.