Vegetarian
Produce-First Chickpea Pasta Primavera, Lemon Herb Style, with Sesame Greens
This version coats protein-rich chickpea pasta and colorful vegetables in a silky pantry sauce and leans into lemon herb flavor. It is structured around vegetables while keeping the meal satisfying, with an easy extra layer of vegetables from Sesame Greens.
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 lemon, zested and juiced
- 2 tsp dried oregano
- 2 tbsp chopped parsley
- 3 cups baby greens
- 1 tsp toasted sesame seeds
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 lemon, zested and juiced and 2 tsp dried oregano and reserved pasta water. Simmer for 2 minutes.
- 4
Add pasta and spinach, toss until glossy and wilted, then add lemon juice and parsley and serve immediately.
- 5
Wilt the greens in the hot pan for one minute and finish with the sesame seeds.
Estimated per serving
Nutrition at a glance
Recipe makes 5 servings. Values are planning estimates, not medical advice.