High Protein Garden Fresh Veggie Pasta
Elevate your pasta night with this High Protein Garden Fresh Veggie Pasta, a vibrant and wholesome dish packed with fresh vegetables and hearty chickpeas. Made with nutrient-rich whole wheat pasta, this recipe is a perfect balance of flavor and protein, ideal for busy weeknights or meal prepping. Sautéed zucchini, cherry tomatoes, red bell pepper, and spinach create a colorful and nutritious medley, while chickpeas add a satisfying protein punch. A sprinkle of fresh basil, zesty lemon, and savory Parmesan cheese ties everything together, creating a light yet indulgent meal. Ready in under 40 minutes, this meatless recipe is a must-try for anyone looking for an easy, healthy, and delicious dinner option. Perfect for veg-forward food enthusiasts, it’s a delightful way to enjoy garden-fresh produce!
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Recipe Information
Ingredients
- 12 ounces whole wheat pasta
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 cups cherry tomatoes
- 1 medium, sliced zucchini
- 1 medium, sliced red bell pepper
- 3 cups spinach
- 1 15-ounce can, drained and rinsed canned chickpeas
- 0.5 cup, chopped basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, grated parmesan cheese
- 1 teaspoon lemon zest
Instructions
Begin by boiling a large pot of salted water. Once it reaches a rapid boil, add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Add the minced garlic to the skillet and sauté for an additional minute, being careful not to burn the garlic.
Stir in the cherry tomatoes, sliced zucchini, and red bell pepper. Cook for 5-7 minutes until the vegetables are tender and the tomatoes begin to release their juices.
Add the spinach to the skillet, stirring frequently until wilted, about 2 minutes.
Stir in the canned chickpeas, ensuring they are evenly distributed throughout the vegetable mixture.
Season with salt and black pepper, then add the cooked pasta to the skillet. Toss everything together to combine well.
Remove the skillet from heat and sprinkle in the chopped basil leaves, grated parmesan cheese, and lemon zest. Toss to evenly distribute the flavors.
Serve the pasta warm, garnished with additional basil or parmesan cheese if desired.
Nutrition Facts
Calories |
1509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 5909 mg | 257% | |
| Total Carbohydrate | 208.9 g | 76% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 46.8 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 827 mg | 64% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3391 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
