Chickpea Spaghetti with Summer Vegetables
Chickpea Spaghetti with Summer Vegetables
30 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- No Meat
- Spring Recipes
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla® Chickpea Spaghetti pasta
Ingredients
Serves 4
| 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 |
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.