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! Enjoy!
Bring a large pot of water to a boil (for cooking the pasta) and add 1 Tbsp olive oil and a generous pinch of salt. Cook pasta according to package instructions.
Heat a large rimmed skillet over medium heat. Once hot, add oil, onion, zucchini, red tomatoes, and broccoli. Sautée for 5 minutes, and then add garlic and seasoning: a pinch of black pepper and salt. Stir and sauté for 5 -7 minutes, or until veggies are tender and tomatoes are bursting.
Once pasta is cooked, add ¼ cup of the pasta water to the veggies and the juice of 1 lemon. Drain the pasta and add directly to the veggies and toss to combine.
Season with additional black pepper, salt, red chili flakes, and fresh chopped basil.
Serve immediately and top with extra lemon juice for acidity, red chili flakes for heat, and vegan parmesan cheese (optional) for extra flavor
Best when fresh, though leftovers will keep in the refrigerator for 2 days.