Vegetarian
Weeknight Chickpea Pasta Primavera, Ginger Sesame Style, with Fresh Tomato Relish
This version coats protein-rich chickpea pasta and colorful vegetables in a silky pantry sauce and leans into ginger sesame flavor. It is streamlined for the busiest part of the week, with juicy color and acidity from Fresh Tomato Relish.
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
- 1 cup diced ripe tomato
- 1 tbsp extra-virgin olive oil
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
Season the diced tomato with olive oil and black pepper and spoon it over the finished meal.
Estimated per serving
Nutrition at a glance
Recipe makes 4 servings. Values are planning estimates, not medical advice.