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Chickpea Pasta Primavera with Lemon u0026amp; Olive Oil

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Pasta:
  • 8 oz (225 g) chickpea pasta (penne, rotini, or spaghetti)
  • 1 tbsp salt (for pasta water)
  • For the Primavera Vegetables:
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 small zucchini, sliced into half-moons
  • 1 small yellow squash, sliced
  • 1 small red bell pepper, sliced
  • 1 small carrot, thinly sliced or julienned
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
  • 1 cup cherry tomatoes, halved
  • ½ cup frozen peas (optional)
  • Salt and freshly ground black pepper, to taste
  • For the Lemon u0026 Olive Oil Dressing:
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • ¼ tsp red pepper flakes (optional)
  • 2 tbsp freshly chopped parsley or basil
  • Optional Add-Ons:
  • 2 tbsp grated Parmesan or vegan Parmesan (for garnish)
  • Toasted pine nuts or slivered almonds (for crunch)

Instructions
 

  • Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add the chickpea pasta and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  • Step 2: Sauté the Vegetables : In a large skillet or sauté pan, heat 2 tbsp olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add the zucchini, yellow squash, carrots, and bell peppers. Sauté for 4–5 minutes. Add the asparagus and peas and cook another 3 minutes until tender-crisp. Finally, stir in the cherry tomatoes, salt, and pepper. Cook for another minute until just softened.
  • Step 3: Prepare the Lemon u0026 Olive Oil Sauce :In a small bowl, whisk together: Olive oil ,Lemon juice ,Lemon zest ,Red pepper flakes ,Fresh herbs ,This dressing will coat the pasta and vegetables beautifully.
  • Step 4: Combine Everything : Add the cooked pasta to the skillet with the vegetables. Pour in the lemon dressing and a splash of the reserved pasta water (start with 2–3 tbsp). Toss everything gently over low heat until the pasta and veggies are evenly coated and glossy. Adjust seasoning with salt, pepper, or more lemon juice as needed.
  • Step 5: Serve :Serve warm, garnished with fresh herbs, lemon zest, and grated Parmesan if desired. For a heartier meal, top with grilled chicken, shrimp, or tofu.