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.
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 |