Chickpea Spaghetti

with Summer Vegetables

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Ingrédients 4 Number of Servings


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

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

  • Add tomatoes, blister for two minutes.

  • 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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