Italian-Inspired Chickpea Pasta with Roasted Vegetables

A delicious and heart-healthy pasta dish that is rich in soluble fiber, plant-based proteins, and healthy fats, perfect for lowering high cholesterol levels.

Prep time: 15 minutes Cook time: 30 minutes Yields: 4 servings

Ingredients

  • 8 oz chickpea pasta
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the sliced zucchini, bell peppers, red onion, and garlic with olive oil, oregano, red pepper flakes, salt, and pepper.
Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
While the vegetables are roasting, cook the chickpea pasta according to the package instructions. Drain and set aside.
In a large mixing bowl, combine the cooked pasta with the roasted vegetables.
Garnish with fresh basil leaves and serve hot.

Estimated Nutrition

Per serving
Calories 350
Protein (g) 15
Carbs (g) 45
Fiber (g) 10
Sugar (g) 6
Saturated fat (g) 1
Trans fat (g) 0
Sodium (mg) 400
Cholesterol 0