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Spring Veggie Pasta

Spring Veggie Pasta

The ultimate comfort food for spring, Spring Veggie Pasta is a vibrant dish filled with fresh vegetables and chickpea pasta. It’s a quick, healthy, and satisfying meal for any occasion!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Pasta
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box Barilla Chickpea Casarecce
  • 2 tablespoons grapeseed oil
  • 2 cloves garlic, minced
  • 2 ripe tomatoes, diced
  • ¼ red onion, thinly sliced
  • 1 large zucchini, sliced into rounds or half-moon shapes
  • 1 cup asparagus stalks, about ½ bunch or ¼ lb, quartered width-wise
  • ½ teaspoon sea salt + more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 bunch fresh basil, about 1 cup, chopped
  • Extra virgin olive oil

Equipment

  • Large Pot
  • Skillet
  • Wooden Spoon
  • Cutting Board
  • Chef's Knife

Method
 

  1. In a skillet, warm the grapeseed oil over medium heat. Add the minced garlic, and sauté until it turns slightly golden. Be careful not to burn it.
  2. Add the diced tomatoes and stir. Cook on medium-low heat until tomatoes are soft (about 5 minutes).
  3. If you would like to sauté the other veggies (red onion, zucchini, asparagus), add them now, and continue to cook for another 8-10 minutes until veggies are tender but not overcooked. The asparagus should look bright green, and still retain some of its crunch.
  4. Alternatively, you can grill the vegetables on an indoor stovetop or outdoor grill. Grill on each side until veggies are tender and the asparagus still retains some of its crunch.
  5. To make the pasta: boil 4 quarts of salted water, add chickpea casarecce and boil for 6-7 minutes for al dente pasta (I add 1-2 more minutes because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
  6. Toss the cooked pasta in the skillet with the tomatoes and vegetables. Season with salt and pepper.
  7. Stir in half of the chopped basil, then serve garnished with a little more basil and olive oil on top.

Notes

Extra tips or suggestions here.