Summer Pesto Pasta with Zucchini
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By Betsy Deas
Summer Pesto Pasta with Zucchini
5 steps
Prep:20min
Chickpea pasta is a source of protein on it's own, but you can add grilled chicken to make this meal even more filling.
Updated at: Mon, 20 May 2024 13:46:29 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories501.5 kcal (25%)
Total Fat33.9 g (48%)
Carbs34.5 g (13%)
Sugars6.5 g (7%)
Protein21.6 g (43%)
Sodium281.6 mg (14%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Set pot of salted water on high heat to bring to a boil. While water is heating, thinly slice zucchini, and then cut into quarters. Set aside.
Step 2
In a pan, heat olive oil, and add fresh minced garlic, along with sliced zucchini and dried italian seasoning, and cook until just slightly soft.
Step 3
Once pot of water is boiling, add chickpeas pasta and cook according to box instructions (usually 6-10 minutes). Drain pasta water, and stir in jarred pesto and shredded parmesan cheese.
Step 4
Add in sauteed zucchini.
Step 5
Top with freshly chopped basil.
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