Chickpea Veggie Pasta

A colorful bowl of chickpea pasta tossed with sun-dried tomatoes, olives, spinach, and avocado—a protein-packed, fiber-rich alternative to traditional pasta that supports healthy metabolism and weight management.

Why It’s Healthy: Spinach is rich in vitamin K, which is healthy for blood clotting, strong bones, and fast metabolism. Tomatoes are packed with vitamin C: One medium-sized tomato has 28 percent of the RDA.

Why It Works for Weight Loss: Chickpea pasta is a great pasta alternative because it is loaded with protein and fiber.

Makes 3 servings | Active Time: 20 minutes | Total Time: 20 minutes

Chef's Notes

Nutrition: Calories 411; Fat 11g; Carbs 65g; Fiber 17g; Sugar 15g; Protein 26g; Cholesterol 0mg; Sodium 138mg; Vitamin A 3996IU; Vitamin C 30mg; Calcium 123mg; Iron 11mg

Step 1: Method

10 0z Chickpea Pasta (125 grams)
Avocado Oil
1 tbsp Red Onion, Diced (4 grams)
1/2 cup Cherry Tomatoes (149 grams)
3 cups Baby Spinach (90 grams)
1 cup Tomato Sauce (225 grams)

1. Cook pasta according to directions on box.
2. While pasta is cooking, heat oil on frying pan over
medium heat. Add diced onion and cherry tomatoes. Saute until tomatoes start to burst a bit (about 5-7 minutes) and then add spinach. Cook spinach until it is wilted down (about 3 minutes).
3. Combine cooked veggies with pasta. Mix in tomato sauce. Enjoy!

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