Italian-inspired

High-Fiber Chickpea Pasta Primavera

Chickpea pasta, broccoli, peas, zucchini, lemon, herbs, and Parmesan make a bright primavera that stays weeknight-practical.

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High-Fiber Chickpea Pasta Primavera

I like chickpea pasta most when the sauce is bright and vegetable-heavy.

It already brings protein and fiber, so the job is making the bowl taste fresh instead of worthy.

The timing is a little different from regular pasta.

I cook it just to al dente, save more pasta water than usual, and finish it gently so it does not break apart.

Broccoli, peas, and zucchini keep the primavera simple and green.

Lemon and Parmesan do most of the sauce work, with enough olive oil to make everything glossy.

For something else to cook in the same spirit, try Creamy Tuscan White Bean Pasta or Pistachio Pesto Zucchini Pasta.

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Directions

  1. Bring a large pot of salted water to a boil.
  2. Cook chickpea pasta until just al dente, adding broccoli for the last 2 minutes. Reserve 1 cup pasta water, then drain.
  3. Warm olive oil in a wide skillet over medium heat.
  4. Add zucchini and cook for 3 minutes, until just tender.
  5. Add garlic and peas and cook for 1 minute.
  6. Add pasta, broccoli, lemon juice, lemon zest, Parmesan, and 1/2 cup pasta water.
  7. Toss gently until glossy, adding more pasta water as needed, then finish with parsley and black pepper.

Nutrition

Nutrition Information

Estimated per serving: 470 calories, 26 g protein, 58 g carbohydrates, 17 g fat.

Variations

Recipe Variations

- Add cooked shrimp or chicken.
- Use asparagus instead of zucchini.
- Swap parsley for basil when it is in season.

Notes

  • Chickpea pasta can turn soft quickly, so start checking early.
  • Cut the broccoli small so it finishes in the pasta water.
  • A wide skillet helps the vegetables stay green instead of steaming.

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