Chickpea Pasta with Roasted Vegetables

Name: Chickpea Pasta with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 Zucchini; 2 Bell Peppers; 10½ oz Cherry Tomatoes; 2 tbsp Olive Oil; 2½ tsp Salt; ¼ tsp Black Pepper; 9 oz Ricotta; 1 Lemon; 340 g Chickpea Pasta

By Eatpace

Chickpea pasta is tossed with roasted zucchini, peppers and cherry tomatoes, then topped with lemony whipped ricotta. The vegetables roast while the pasta water heats.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 508; kcal per serving
Protein: 24g; per serving

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Chickpea pasta with roasted zucchini, peppers and tomatoes, topped with whipped ricotta.

40 min

Ingredients

9 ingredients

4 servings

2 Zucchini, cut into bite-size pieces
2 Bell Peppers, cut into bite-size pieces
10½ oz Cherry Tomatoes, halved
2 tbsp Olive Oil
2½ tsp Salt (Divided between vegetables and pasta water)
¼ tsp Black Pepper
9 oz Ricotta
1 Lemon, zested and juiced
340 g Chickpea Pasta (Short shape)

Contains dairy. Always check labels.

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Nutrition per serving

Estimated

508 kcal

Protein: 24 g
Carbs: 64 g
Fat: 19 g
Fiber: 11 g

By EatpaceHow we write and check our recipes

Method

6 steps Oven 425°F 15 min prep · 25 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Put a large pot of water on to boil.
Step 2. Toss Zucchini, Bell Pepper and Cherry Tomatoes with Olive Oil, a portion of the Salt and Black Pepper. Spread across two large sheet pans.
Step 3. Roast the vegetables until tender and browned at the edges, about 25 minutes, swapping the pans and stirring halfway through.
Step 4. Meanwhile, whisk Ricotta with the zest and juice of Lemon until smooth. Set aside.

Cook

Step 5. Add the rest of the Salt and Chickpea Pasta to the boiling water. Cook until just tender, about 8 minutes or according to the package. Reserve a cup of cooking water, then drain.

Finish & serve

Step 6. Toss the pasta and roasted vegetables in the pot, adding splashes of reserved cooking water to loosen. Divide among bowls and spoon the whipped ricotta on top.

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Tips

Good to know

Spread the vegetables out so their edges brown instead of steaming.

Leftovers

Refrigerate leftovers for up to 3 days and reheat with a splash of water.

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