Roasted Veggie Pasta

This is actually one of my favourite summer pastas to make. It's quick and easy.  Even better, it's full of flavour without being too heavy. 

roasted veggie pasta

I love the flavour of the roasted broccoli - it has a different kind of sweetness to it that you don't get from steaming it. And the roasted chickpeas adds a bit more texture to this pasta dish.  Nobody wants mushy chickpeas in their pasta. 

vegetable pasta

This is the type of summer pasta you can make this in big batches for any sort of summer get-togethers. 

I personally like smaller pasta shapes for this recipe, but honestly, you can use whatever you have. 

light and satisfying veggie pasta
Roasted Veggie Pasta
 

Makes: 2 servings

Preptime:

Cook time:

 
Ingredients:
  • 2 cups cooked whole grain pasta
  • 1 can chickpeas, washed and drained
  • 2 cups broccoli, chopped
  • 2 tbsp olive oil
  • 1 lemon, juice and rind
  • 1 tbsp basil
  • 1 tsp chili flakes
  • salt and pepper to taste
  • grated parmesan cheese, to taste
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    Instructions:
    1. Preheat oven to 425 degrees.
    2. In a large bowl, add chickpeas, broccoli, olive oil, basil, chili flakes and salt and pepper. Mix well to get chickpeas and broccoli well coated.
    3. Place seasoned chickpeas and broccoli on a baking sheet lined with foil or parchment paper.
    4. Place on the middle rack and roast for 15-20 minutes, making sure the broccoli doesn't burn.
    5. Place on to a lightly greased baking sheet
    6. Once veggies are roasted, toss with the pasta.
    7. Add the juice and grated rind of 1 lemon and mix well.
    8. Top with grated parmesan and serve.
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