Chickpea Spaghetti with Summer Vegetables

Name: Chickpea Spaghetti with Summer Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 Box Barilla® Chickpea Spaghetti; 5 tablespoons extra virgin olive oil, divided; ¼ Cup yellow onion, chopped; 1 Small eggplant, peeled and diced ½ inch size; 2 Small zucchini, diced ½ inch size; 1 Pint Cherry Tomatoes, Halved; 10 basil leaves, torn; ½ Cup Parmigiano-Reggiano cheese, grated; To taste Salt and red pepper flakes

30 minutes

Weeknight Weekend Summer Recipes Spring Recipes Dairy/Cream Extra Virgin Olive Oil No Meat Tomatoes Chickpea and Red Lentil

Made with Barilla^® Chickpea Spaghetti pasta

Ingredients

4 servings

1Box Barilla^® Chickpea Spaghetti

5 tablespoonsextra virgin olive oil, divided

¼Cup yellow onion, chopped

1Small eggplant, peeled and diced ½ inch size

2Small zucchini, diced ½ inch size

1Pint Cherry Tomatoes, Halved

10basil leaves, torn

½Cup Parmigiano-Reggiano cheese, grated

To tasteSalt and red pepper flakes

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a large pot of water to a boil; cook pasta according to package directions.

Step 2

Meanwhile in a skillet sauté onion with half the olive oil for three minutes.

Step 3

Add eggplant and zucchini, season with salt and red pepper flakes and cook over high heat for a few minutes until thoroughly cooked and slightly brown.

Step 4

Add tomatoes, blister for two minutes.

Step 5

Drain pasta and toss with veggies combining well. Fold in cheese and basil then drizzle remaining olive oil on top before serving.