Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas
🇮🇹 Italy
Ingredients
- 5 cups zucchini, halved lengthwise and sliced 1/4-inch thick
- 1/2 red onion, diced
- 1 pint cherry tomatoes, whole
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 Tbsp olive oil, divided
- 1/2 tsp sea salt, divided
- 1/2 tsp red pepper flakes, divided
- 12 oz pasta of choice
- 1 cup basil pesto
- Vegan parmesan cheese, for serving
- Basil leaves, for serving
Steps
- Preheat oven to 425°F (218°C) and line two baking sheets with parchment paper.
- Spread sliced zucchini on one baking sheet. On the other, add onion, tomatoes, and chickpeas, keeping chickpeas separated.
- Drizzle 2 Tbsp olive oil over each baking sheet, and season each with 1/4 tsp salt and 1/4 tsp red pepper flakes. Toss to coat, keeping chickpeas separate, and spread zucchini out in a single layer.
- Roast for 20-30 minutes, until vegetables are tender, tomatoes are bursting, and chickpeas are golden and crisp.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package instructions. Prepare pesto if making homemade.
- Drain pasta and return to the pot. Add pesto and stir well, adding more to taste.
- Add roasted vegetables and chickpeas to the pasta and mix to combine.
- Serve topped with vegan parmesan and fresh basil, if desired.
Notes
Leftovers keep 2-3 days refrigerated; not freezer friendly. Reheat in microwave or on the stovetop with a little added water.
Source: minimalistbaker.com