Ahhh pasta, the one dinner dish find ourselves constantly craving. It’s a delicious quick-fix after a long day at work. Boil some water, plop in the noodles, and presto—dinner is served. Although pasta is there for you at the wee hours of the night, it can also be very high in calories. But what if there was a healthier substitute that was just as good?
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Behold! Chickpea pasta is here to satisfy your carb cravings. This pasta alternative is low in calories and carbohydrates, but still super easy to prepare. We recommend Banza, a chickpea pasta that has gotten the attention of celebrities like Kristen Bell.
Chickpea pasta also a good source of protein, and we packed in a generous amount of broccoli and squash into the recipe for even more nutrients. The result? A totally satisfying dish that’s rich in vitamin A, protein, and greens. Need we say more?
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Check out this delicious pasta substitute next time you have a carb craving.
How to Make It
Preheat oven to 425°F. Toss together butternut squash, 1 tablespoon oil, and ½ teaspoon salt on a large rimmed baking sheet. Roast until tender and lightly browned, about 20 minutes, stirring once halfway through cook time. Remove from oven.
While squash roasts, prepare pasta according to package directions; do not drain. Transfer pasta to a large bowl using a slotted spoon, reserving cooking water in pot. Cover pasta to keep warm.
Return cooking water in pot to a boil over high; add broccoli, and cook, undisturbed, until tender, about 5 minutes. Transfer broccoli to a cutting board using a slotted spoon, reserving cooking water in pot. Let cool 5 minutes. Coarsely chop 2 cups of the broccoli, and add to pasta in bowl.
Place remaining broccoli in a food processor; add packed basil leaves, Parmesan cheese, 2 teaspoons lemon zest, 2 tablespoons lemon juice, garlic, ½ cup of the cooking water, and remaining ¼ cup oil and ¼ teaspoon salt. Process until smooth, about 15 seconds, adding additional cooking water as needed to achieve desired sauce consistency.
Add broccoli sauce to pasta and broccoli in bowl; toss to coat. Serve topped with roasted squash and sprinkled with crushed red pepper, if desired. Garnish with sliced basil and more lemon zest.
Also appeared in: , January, 2019