We love using chickpea pasta in this quick and easy dinner recipe, but other bean pastas or whole-wheat noodles are just as good with this fresh and zesty pesto sauce.

Sylvia Fountaine
Source: EatingWell.com, April 2017

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Ingredients

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Directions

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  • Cook pasta according to package directions. Drain well.

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  • Meanwhile, combine parsley and garlic in a food processor and pulse until uniformly chopped, about 10 times. Add oil, lemon juice, salt and pepper and puree until just combined, about 15 seconds; it should be chunky.

  • Microwave roasted root vegetables in a microwave-safe bowl until heated through, about 1 minute. (Alternatively, heat 1 teaspoon extra-virgin olive oil in a large skillet over medium-high heat. Add vegetables and cook, stirring often, until heated through, 2 to 4 minutes.)

  • Toss the hot pasta with the pesto, the vegetables and lemon zest. Garnish with parsley, if desired.

Nutrition Facts

630 calories; protein 16.5g 33% DV; carbohydrates 48.3g 16% DV; exchange other carbs 3; dietary fiber 12g 48% DV; sugars 10g; fat 44.9g 69% DV; saturated fat 5.8g 29% DV; cholesterolmg; vitamin a iu 7066.7IU 141% DV; vitamin c 60.5mg 101% DV; folate 92.2mcg 23% DV; calcium 122.1mg 12% DV; iron 8mg 45% DV; magnesium 37.2mg 13% DV; potassium 490.4mg 14% DV; sodium 511.1mg 20% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/23/2019
I'm really not big on writing reviews but this was good. This was really good. This was my first dip into parsnips and I've never been big on sweet potatoes but I'm on board now. The warm fresh roasted veggies tossed with the warm pasta was amazing. The chickpea pasta I think is critical gives it a slightly different flavor. Read More
Rating: 5 stars
10/16/2018
OMG! This is delicious! The flavors mingle so well but each still distinguishable. The roasted vegetables made this dish just right as you catch a bite of sweet potato carrot or beet...very filling! I will definitely make this again...maybe cut the oil by a third. I've already sent the recipe to my daughter who is vegan. She's going to love it! Read More