Chickpea Pasta with Roasted Broccoli and Creamy Lemon-Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chickpea Pasta with Roasted Broccoli and Creamy Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Chickpea Pasta with Roasted Broccoli and Creamy Lemon-Herb Sauce

Enjoy a delicious and wholesome dish featuring protein-packed chickpea pasta tossed with perfectly roasted broccoli and coated in a vibrant, creamy lemon-herb sauce. Each bite delivers a satisfying balance of tangy, savory, and fresh notes that make it versatile for breakfast, lunch, or dinner.

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NUTRITION

426kcal
Protein
36.7g
Fat
10g
Carbs
54.3g

SERVINGS

1 serving

INGREDIENTS

60 grams Chickpea Pasta

120 grams Broccoli, roasted

85 grams Nonfat Greek Yogurt

28 grams Feta Cheese

1 tablespoon Lemon Juice

5 grams Fresh Herbs (Parsley & Basil)

3 grams Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss broccoli florets with a drizzle of olive oil (if desired), salt, and pepper, then spread them evenly on a baking sheet. Roast for about 15-20 minutes until tender and lightly browned.

  • 2

    While the broccoli roasts, cook the chickpea pasta according to package instructions. Drain and set aside.

  • 3

    In a small bowl, combine the nonfat Greek yogurt, crumbled feta cheese, lemon juice, minced garlic, and finely chopped fresh herbs. Mix well to form a creamy sauce.

  • 4

    Toss the cooked pasta with the roasted broccoli. Drizzle the creamy lemon-herb sauce over the top and gently mix until the pasta and broccoli are well-coated.

  • 5

    Adjust seasoning with salt and pepper if needed and serve warm. Enjoy immediately!

Chickpea Pasta with Roasted Broccoli and Creamy Lemon-Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chickpea Pasta with Roasted Broccoli and Creamy Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Chickpea Pasta with Roasted Broccoli and Creamy Lemon-Herb Sauce

Enjoy a delicious and wholesome dish featuring protein-packed chickpea pasta tossed with perfectly roasted broccoli and coated in a vibrant, creamy lemon-herb sauce. Each bite delivers a satisfying balance of tangy, savory, and fresh notes that make it versatile for breakfast, lunch, or dinner.

NUTRITION

426kcal
Protein
36.7g
Fat
10g
Carbs
54.3g

SERVINGS

1 serving

INGREDIENTS

60 grams Chickpea Pasta

120 grams Broccoli, roasted

85 grams Nonfat Greek Yogurt

28 grams Feta Cheese

1 tablespoon Lemon Juice

5 grams Fresh Herbs (Parsley & Basil)

3 grams Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss broccoli florets with a drizzle of olive oil (if desired), salt, and pepper, then spread them evenly on a baking sheet. Roast for about 15-20 minutes until tender and lightly browned.

  • 2

    While the broccoli roasts, cook the chickpea pasta according to package instructions. Drain and set aside.

  • 3

    In a small bowl, combine the nonfat Greek yogurt, crumbled feta cheese, lemon juice, minced garlic, and finely chopped fresh herbs. Mix well to form a creamy sauce.

  • 4

    Toss the cooked pasta with the roasted broccoli. Drizzle the creamy lemon-herb sauce over the top and gently mix until the pasta and broccoli are well-coated.

  • 5

    Adjust seasoning with salt and pepper if needed and serve warm. Enjoy immediately!