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Garden Harvest Pasta

This Garden Harvest Pasta is a celebration of fresh spring vegetables and perfectly cooked chickpea pasta. Tossed in a light garlic and olive oil sauce, this vegetarian pasta dish is simple, delicious, and bursting with garden-fresh flavors.
4
32 min
TOTAL TIME
460
CALORIES
$2.09
PER SERVING
Garden Harvest Pasta
Ingredients
11 INGREDIENTS
4 SERVINGS
Zucchini
1 large zucchini
sliced
Chickpea Casarecce
1 box chickpea casarecce
Ripe Tomatoes
2 whole ripe tomatoes
chopped
Red Onion
1/2 whole red onion
sliced
Asparagus
1 cup asparagus
cut into 1-inch pieces
Sea Salt
1/2 tsp sea salt
Fresh Basil
1/2 cup fresh basil
chopped
Garlic
3 cloves garlic
minced
Grapeseed Oil
2 tbsp grapeseed oil
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Freshly Ground Black Pepper
1/2 tsp freshly ground black pepper
Directions
8 STEPS
10 min
PREP TIME
22 min
COOK TIME
32 min
TOTAL TIME
1
In a skillet, warm the grapeseed oil over medium heat.
2
Add the minced garlic, and sauté until it turns slightly golden. Be careful not to burn it.
3
Add the chopped tomatoes and stir. Cook on medium-low heat until tomatoes are soft, about 5 minutes.
4
Add the sliced onion, zucchini, and asparagus pieces to the skillet. Cook for another 8-10 minutes until vegetables are tender but not overcooked.
5
In a large pot, bring 4 quarts of salted water to a boil. Add the Barilla Chickpea Casarecce and cook for 8-9 minutes, or until al dente.
6
Drain the pasta well, then toss immediately with a drizzle of extra virgin olive oil.
7
Toss the cooked pasta in the skillet with the tomatoes and vegetables. Season with sea salt and freshly ground black pepper.
8
Stir in half of the chopped basil, then serve the pasta garnished with the remaining basil and a drizzle of extra virgin olive oil on top.
Health Info
Macros
57g
CARBS
20g
FAT
23g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN