Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell.com, April 2017




Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions. Drain well.

  • 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

About 1 3/4 cups
630 calories; protein 16.5g; carbohydrates 48.3g; dietary fiber 12g; sugars 10g; fat 44.9g; saturated fat 5.8g; vitamin a iu 7066.7IU; vitamin c 60.5mg; folate 92.2mcg; calcium 122.1mg; iron 8mg; magnesium 37.2mg; potassium 490.4mg; sodium 511.1mg.

2 lean protein, 1 1/2 fat, 1 1/2 vegetable, 1/2 starch