Vegetarian
Maple Dijon Chickpea Pasta Primavera for a Desk-to-Dinner Meal with Toasted Pepitas
Maple Dijon gives this dish its main character; Toasted Pepitas adds a crisp, savory finish. The recipe coats protein-rich chickpea pasta and colorful vegetables in a silky pantry sauce and is sequenced for a fast transition from the last meeting to the first bite.
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
- 2 tbsp Dijon mustard
- 1 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1/3 cup toasted pepitas
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 2 tbsp Dijon mustard and 1 tbsp pure maple syrup and reserved pasta water. Simmer for 2 minutes.
- 4
Add pasta and spinach, toss until glossy and wilted, then add a spoonful of the reserved maple-Dijon sauce and serve immediately.
- 5
Scatter the toasted pepitas over the finished dish just before serving.
Estimated per serving
Nutrition at a glance
Recipe makes 6 servings. Values are planning estimates, not medical advice.