NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

1 cup broccoli florets

1 cup zucchini

2 cloves garlic

0.25 tsp olive oil

0.5 cup non-fat Greek yogurt

0.5 cup egg whites

3 tbsp nutritional yeast

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets and sliced zucchini with olive oil on the baking sheet and roast for 15-18 minutes until tender and slightly charred.

• 3

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 4

  In a small bowl, whisk together the non-fat Greek yogurt, egg whites, nutritional yeast, lemon juice, lemon zest, sea salt, black pepper, and red pepper flakes.

• 5

  Mince the roasted garlic cloves and stir them into the yogurt mixture.

• 6

  Drain the pasta, reserving 2 tablespoons of the cooking water, then return the pasta to the pot over very low heat.

• 7

  Pour the yogurt mixture and reserved pasta water over the noodles, stirring constantly for 1-2 minutes until the sauce is silky and thickened without scrambling the egg whites.

• 8

  Fold in the roasted broccoli and zucchini, then serve immediately while the sauce is warm and creamy.