Italian-Inspired High-Fiber Vegan Pasta
A delicious and heart-healthy Italian-inspired pasta dish rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 8 oz whole wheat spaghetti
- 1 can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
Cook the whole wheat spaghetti according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until fragrant.
Add red bell pepper, zucchini, and cherry tomatoes to the skillet. Cook until vegetables are tender.
Stir in chickpeas, vegetable broth, dried oregano, dried basil, salt, and pepper. Simmer for 5 minutes.
Add cooked spaghetti to the skillet and toss to combine. Cook for an additional 2-3 minutes.
Divide the pasta into plates, 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) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |