Chickpea Pasta with Sautéed Veggies
This gluten-free pasta dish comes together quickly. It's family friendly yet fancy enough to serve for company.See optional omnivore variations below.
Servings: 4
Calories: 431kcal
Equipment
- skillet
- large pot
- colander
Ingredients
- 1 Tablespoon olive oil
- 1 large onion, small-diced
- 4 cloves garlic, small-diced
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon freshly ground black pepper
- 1/8 cup fine-chopped sun-dried tomatoes
- 8 olives, fine-chopped
- 2 cups fine-chopped broccoli
- 1/8 cup pine nuts (pignolis), optional
- 12 ounces chickpea wagon wheel pasta, such as Banza brand
- 1/4 teaspoon garlic powder
- 1 Tablespoon olive oil
- 3/4 cup low-sodium vegetable broth, such as Pacific Foods brand
Instructions
- Put a large covered pot of water over high heat to be used for cooking the pasta. Use plenty of water, more water than you would for wheat pasta.
- Heat the first Tablespoon of oil in a large skillet over medium-high heat with a bit of onion. When the onion begins to gently sizzle, add the remaining onion and cook, stirring often, for about 5 minutes or until the onion is softened. Add the garlic halfway through this step.
- Add the salt, peppers, olives, and sun-dried tomatoes; stir.
- Add the broccoli and pine nuts. Stir and cook for a few more minutes then remove from the heat.
- Cook the pasta following the package directions. When ready, drain the water using a colander, then briefly rinse. Return the pasta back to its pot and season with the garlic powder, olive oil, and vegetable broth.
- Add the dressed pasta to the skillet and toss with the vegetables.
Nutrition
Calories: 431kcal | Carbohydrates: 58g | Protein: 24g | Fat: 17g | Saturated Fat: 1g | Sodium: 410mg | Potassium: 339mg | Fiber: 15g | Sugar: 11g | Vitamin A: 476IU | Vitamin C: 45mg | Calcium: 101mg | Iron: 9mg