NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

0.5 cup Non-fat Greek yogurt

1 cup Cherry tomatoes

1 cup Zucchini

1 tsp Extra virgin olive oil

2 tbsp Nutritional yeast

1 tbsp Parmesan cheese

2 cloves Garlic

0.25 cup Fresh basil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the minced garlic, sliced zucchini, and cherry tomatoes.

• 3

  Sauté the vegetables for 5-7 minutes until the zucchini is tender and the tomatoes begin to burst and release their juices.

• 4

  In a small bowl, whisk together the Greek yogurt, nutritional yeast, lemon juice, sea salt, and black pepper to create the sauce base.

• 5

  Drain the pasta, reserving 0.25 cup of the starchy cooking water, then add the pasta to the skillet with the vegetables.

• 6

  Remove the skillet from heat and stir in the yogurt mixture and reserved pasta water, tossing until the noodles are coated in a creamy sauce.

• 7

  Fold in the fresh basil and sprinkle with parmesan cheese before serving warm.