Vegetarian
Ginger Sesame Chickpea Pasta Primavera for a Make-Ahead Meal with Citrus Slaw
Ginger Sesame gives this dish its main character; Citrus Slaw adds a fresh, crunchy side built into the recipe. The recipe coats protein-rich chickpea pasta and colorful vegetables in a silky pantry sauce and is built to prep earlier and finish quickly at dinner time.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 12 oz chickpea pasta
- 1 zucchini, cut into half-moons
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, sliced
- 3 cups baby spinach
- 2 tbsp extra-virgin olive oil
- 1/2 cup reserved pasta water
- 3/4 tsp kosher salt
- 1 tbsp grated fresh ginger
- 2 tbsp low-sodium soy sauce
- 2 tsp toasted sesame oil
- 2 cups shredded cabbage
- 1 tbsp fresh citrus juice
Make it happen
Directions
- 1
Bring a large pot of salted water to a boil and cook the pasta until just al dente. Reserve 1/2 cup pasta water.
- 2
Warm olive oil in a large skillet. Cook zucchini and bell pepper for 5 minutes, then add tomatoes.
- 3
Stir in 1 tbsp grated fresh ginger and 2 tbsp low-sodium soy sauce and reserved pasta water. Simmer for 2 minutes.
- 4
Add pasta and spinach, toss until glossy and wilted, then add sesame oil and sliced scallions and serve immediately.
- 5
Massage the cabbage with citrus juice and a pinch of salt; serve on top or alongside.
Estimated per serving
Nutrition at a glance
Recipe makes 4 servings. Values are planning estimates, not medical advice.