This quick Pasta I can enjoy any day, any time!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Bring a pot of water to boil for the pasta.

Chop 2-3 pieces of garlic.

Dice half a red onion.

Dice half a zucchini.

Slice in half about half a cup of cherry tomatoes.

Rinse and drain 3/4 cup of canned chickpeas and set aside.

Heat a sauté pan to medium heat.

When the water comes to a boil, cook the pasta to package instructions, stirring occasionally.

Add 2 tbsp of olive oil to the sauté pan.

Add the diced red onions and sauté for about 3-4 minutes until softened.

Add the chopped garlic and sauté for a couple of minutes.

Add the diced zucchini, a generous pinch of salt, a pinch of chili flakes, and a pinch of dried oregano, and sauté for a couple of minutes.

Add 2 tbsp of tomato paste and cook for another couple of minutes.

Add the chickpeas and cherry tomatoes, stir, and cook for another couple of minutes.

Add about 1/2 cup of the pasta cooking water into the pan and stir.

Drain the pasta and add it to the sauté pan, stirring to coat the pasta in the sauce.

Plate the pasta generously and top with micro greens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens