Barilla
Chickpea Spaghetti
with Summer Vegetables
Ratings
- Prep
- Cook
- Skill
- Casual
Ingredients 4 Servings
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
- Salt and red pepper flakes to taste
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Instructions
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Bring a large pot of water to a boil; cook pasta according to package directions.
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Meanwhile in a skillet sauté onion with half the olive oil for three minutes.
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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.
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Add tomatoes, blister for two minutes.
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Drain pasta and toss with veggies combining well. Fold in cheese and basil then drizzle remaining olive oil on top before serving.
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