Roasted Veggie Chickpea Pasta Bowl
A healthy and flavorful pasta bowl featuring roasted vegetables and chickpeas, perfect for a nutritious and satisfying meal.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Large pot
- 1 large bowl
Ingredients
Main Ingredients
- 2 cups penne pasta
- 1 can 15 oz chickpeas, drained and rinsed
- 1 red bell pepper chopped
- 1 zucchini sliced
- 1 cup cherry tomatoes halved
- 2 tbsp olive oil
- Salt and pepper to taste
Optional Garnishes
- Fresh basil leaves
- Parmesan cheese
- Red pepper flakes
Instructions
Preparation
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Chop the bell pepper and zucchini into bite-sized pieces. Halve the cherry tomatoes.
- Toss the chopped vegetables with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- While the vegetables are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the roasted vegetables, cooked pasta, and drained chickpeas. Drizzle with olive oil and toss to coat.
Serving
- Divide the pasta mixture into bowls. Garnish with fresh basil leaves, Parmesan cheese, and red pepper flakes if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: Roast the vegetables until they caramelize slightly for more flavor. Ingredient Substitutions: Use gluten-free pasta if desired. How to Serve: Garnish with fresh herbs or cheese. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Roast vegetables in advance for quick assembly.