Summer Squash and Chickpea Pasta

This Summer Squash and Chickpea Pasta makes a delicious meal on the lighter side!

8 oz. uncooked spaghetti noodles

1 Tbsp. olive oil

1 medium zucchini, diced

1 medium yellow squash, diced

3 cloves garlic, minced

1/2 tsp. dried oregano

1/2 tsp. dried basil

1 15 oz. can chickpeas, drained & rinsed

1 14 oz. can diced tomatoes

1 Tbsp. tomato paste

salt and freshly ground black pepper, to taste

1/2 cup goat cheese, crumbled

In a large pot, cook spaghetti according to package directions. Save 1/2 cup of the pasta water for later.

Heat the olive oil in a large pan over medium high heat. Add the diced squash and cook for about 4-5 minutes, stirring occasionally until slightly browned. Add the garlic, oregano, basil, stir and cook for about 30 seconds.

Stir in the diced tomatoes, tomato paste, chickpeas, salt and black pepper. Pour in the saved pasta water and mix to combine. Simmer on low for about 5 minutes. Remove from heat and served over cooked pasta sprinkled with goat cheese. Serve with Cauliflower Bread Sticks for a delicious meal.

Serves 6


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