This pasta speaks Spring.
It’s light, packed with veggies, and topped with fresh basil. Plus, it’s quick to make for those busy nights.
I’m a lover of pasta: it’s tasty and full of yummy carbs.
This pasta was created after trying out the Banza Chickpea Spaghetti noodles I bought from the store. The pasta’s brand caught my attention because it had 25 grams of protein, which is almost twice as much as the average spaghetti. These noodles are vegan and gluten-free and made with chickpea flour, and they taste as pasta should.
When making the pasta, I wasn’t in the mood for a thick sauce, so I sautéed some veggies and topped it with fresh lemon juice and basil. It was so yummy, and I knew I had to share the recipe here for you to try, and I hope you all love it too!
Until next time friends, Namaste. ♥Print
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