High-Fiber Chickpea Pasta Primavera
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 4
Difficulty: Easy
Cuisine: Italian-inspired

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

Ingredients:
- 3.00 Tablespoon olive oil
- 2.00 Tablespoon lemon juice
- 1.00 Teaspoon lemon zest
- 3.00 Clove garlic
- 0.50 Cup parsley
- 0.75 Cup Parmesan cheese
- 2.00 Cup zucchini
- 10.00 Ounce chickpea pasta
- 1.00 Cup frozen peas
- 3.00 Cup broccoli

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

Notes:
<ul><li>Chickpea pasta can turn soft quickly, so start checking early.</li><li>Cut the broccoli small so it finishes in the pasta water.</li><li>A wide skillet helps the vegetables stay green instead of steaming.</li></ul>

Source: https://recipesworthcooking.com/high-fiber-chickpea-pasta-primavera/export/