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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.
Prep Time10 mins
Cook Time8 mins
Course: Main Course
Cuisine: Italian
Servings: 4


  • 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


  • Start a small cast iron pan on low heat and add olive oil 
    Add the aromatics and let it steep for 10 minutes
    Turn 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!