Chickpea Vegetable Fusilli
Simple pasta with chickpeas, zucchini, cherry tomatoes in a light tomato sauce
PastaPrep: 22 minCook: 22 min
Yield: 4 servings
Recipe
Ingredients
- 4-6 pieces garlic
- 1 red onion
- 1 zucchini
- 250g cherry tomatoes
- 250g canned chickpeas
- 400g fusilli pasta
- 4 tbsp olive oil
- pinch salt
- pinch chili flakes
- pinch dried oregano
- 4 tbsp tomato paste
Method
- 1. Bring water to boil. Chop garlic, dice onion and zucchini, slice tomatoes. Rinse and drain chickpeas.
- 2. Cook pasta to package instructions. Heat sauté pan to medium.
- 3. Sauté olive oil and onions 3-4 minutes. Add garlic, cook 2 minutes. Add zucchini, salt, chili flakes, oregano and sauté 2 minutes.
- 4. Add tomato paste to center of pan, cook 2 minutes. Add chickpeas and tomatoes, cook 2 minutes.
- 5. Reserve 1/2 cup pasta water, add to pan. Drain pasta, toss with sauce to coat.
- 6. Serve.