NUTRITION

SERVINGS

INGREDIENTS

3 oz Chickpea pasta

0.5 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Broccoli florets

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

0.5 cup Non-fat Greek yogurt

2 tbsp Nutritional yeast

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the zucchini, red bell pepper, broccoli florets, and cherry tomatoes on the baking sheet; drizzle with olive oil and sprinkle with sea salt and black pepper.

• 3

  Roast the vegetables for 15 to 20 minutes until they are tender and the tomatoes have just begun to burst.

• 4

  While the vegetables are roasting, bring a large pot of salted water to a boil and cook the chickpea pasta according to the package instructions until al dente.

• 5

  Before draining the pasta, carefully reserve 0.25 cup of the starchy pasta cooking water.

• 6

  In a small mixing bowl, whisk together the non-fat Greek yogurt, nutritional yeast, grated parmesan, minced garlic, and lemon juice until smooth.

• 7

  Return the drained pasta to the warm pot over low heat and stir in the yogurt mixture, adding the reserved pasta water one tablespoon at a time until the sauce is creamy and coats the noodles.

• 8

  Gently fold in the roasted vegetables and fresh basil, then serve immediately while warm.