Spring vegetables chickpea pasta
The best part of Spring and early Summer is the beautiful bounty of vegetables that begin to sprout. I love to see cute little Zucchinis, squash, variety of color small carrots etc. Today's pasta dish is a celebration of Spring.
Servings: 4
Ingredients
- 16 oz Chickpea Fusilli pasta
- 2 cups Spring Vegetables Baby Carrots, Zucchini, Squash
- 1 Red Onion sliced thin
Olive Oil Dressing-
- 1/2 cup Olive Oil
- 3 pods Garlic sliced
- 1/2 tsp Red Chilly flakes
- 1 tbsp Mint leaves cut into ribbons
Instructions
- Start a small cast iron pan on low heat and add olive oil Add the aromatics and let it steep for 10 minutesTurn off the heat
- Meanwhile cook the pasta as per package directions
- Take a large skillet on high heat, start with sautéing red Onions
- Next add the spring vegetables and roast at high heat until lightly browned yet crisp
- Add the cooked pasta and the olive oil and toss everything together and coat well
- Salt as necessary and top off with parmesan cheese (optional)
- Finally squeeze a lemon and serve!