Veggie Penne with Chickpeas
Bursting with vibrant flavors and hearty goodness, this Veggie Penne with Chickpeas recipe is a wholesome, one-pan wonder perfect for weeknight dinners. This vegetarian dish brings together al dente penne pasta, protein-packed chickpeas, and a medley of fresh vegetables like zucchini, red bell pepper, and cherry tomatoes, all simmered in a savory tomato-based sauce infused with aromatic herbs like oregano and basil. Quick and easy to make in just 35 minutes, this recipe is packed with plant-based protein, nutrients, and bold Mediterranean-inspired flavors. Top it off with fresh parsley and optional Parmesan for a deliciously satisfying meal that pairs beautifully with a side salad or garlic bread. Whether you’re cooking for your family or meal-prepping for the week, this veggie-packed pasta dish will be your new go-to!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium (diced) onion
- 3 cloves (minced) garlic
- 1 medium (chopped) zucchini
- 1 medium (chopped) red bell pepper
- 1.5 cups (halved) cherry tomatoes
- 15 oz (drained and rinsed) canned chickpeas
- 2 tbsp tomato paste
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp crushed red pepper flakes
- 0.5 tsp (to taste) salt
- 0.5 tsp (to taste) black pepper
- 2 tbsp (chopped, for garnish) fresh parsley
- 0.25 cup (optional, for serving) grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the 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 3-4 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the chopped zucchini and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the halved cherry tomatoes and chickpeas. Cook for 2-3 minutes until the tomatoes begin to soften.
Add the tomato paste, vegetable broth, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir to combine and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
Add the cooked penne pasta to the skillet and toss to coat the pasta in the sauce. Cook for 2 minutes to heat everything through.
Garnish with chopped fresh parsley and, if desired, sprinkle with grated Parmesan cheese before serving. Enjoy your Veggie Penne with Chickpeas!
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 381.9 g | 139% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 49.1 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3729 mg | 79% | |
*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.
