Chickpea, roasted capsicum and broccoli pasta
The chickpeas and plenty of veg add satisfying protein and fibre to this easy vegetarian pasta meal, that's ready in just 25 minutes.
Serves: 4
Time to make: 25 mins
Hands-on time: 10 mins
Ingredients
- 240g wholemeal or spelt pasta
- 300g broccoli, cut into florets
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, crushed
- ½ lemon, zested, juiced, plus extra lemon wedges, to serve
- 400g can no-added-salt chickpeas, rinsed, drained
- 200g store-bought roasted red capsicum (not in oil), sliced
- 120g baby spinach leaves
- ¹⁄³ cup (80g) reduced-fat ricotta, to serve
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Cook pasta according to packet instructions or until al dente, adding broccoli for last 2 minutes of cooking time. Drain.
2 Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and half the lemon zest and cook, stirring, for 30 seconds or until fragrant. Add chickpeas and capsicum and cook, stirring, for 2 minutes or until warmed through.
3 Add cooked pasta, broccoli and baby spinach, tossing until combined and spinach is just wilted. Divide pasta among serving bowls. Top with dollops of ricotta and remaining lemon zest. Season with freshly ground black pepper and lemon juice to taste. Serve with lemon wedges on the side.
Nutrition Info (per serve)
-
Calories 428cal
-
Kilojoules 1790kJ
-
Protein 21.3g
-
Total fat 9.2g
-
–Saturated fat 2.2g
-
Carbohydrates 59.4g
-
–Sugars 3.9g
-
Dietary fibre 11.1g
-
Sodium 91mg
-
Calcium 164mg
-
Iron 4.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
