Creamy Protein Pesto Pasta with Roasted Tomatoes

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

Creamy Protein Pesto Pasta with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Protein Pesto Pasta with Roasted Tomatoes

A vibrant, protein-packed pasta dish featuring chickpea pasta tossed in a luscious, creamy Greek yogurt pesto sauce and mingled with sweet, oven-roasted tomatoes. This meal offers a light yet satisfying balance of flavors, ideal for any time of day.

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NUTRITION

499kcal
Protein
31.2g
Fat
24.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpea pasta (cooked)

1/2 cup nonfat Greek yogurt

2 tbsp basil pesto

1 cup Roma tomatoes, halved

1 tsp olive oil

1 clove garlic, minced

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Toss the halved Roma tomatoes with olive oil, minced garlic, salt, and pepper in a bowl.

  • 3

    Spread the tomatoes on a baking sheet and roast in the oven for about 20 minutes until they soften and begin to caramelize.

  • 4

    While the tomatoes are roasting, cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.

  • 5

    In a separate bowl, whisk together the nonfat Greek yogurt and basil pesto until well combined to create a creamy sauce.

  • 6

    Combine the cooked pasta with the creamy pesto sauce, gently folding in the roasted tomatoes.

  • 7

    Season with additional salt and pepper if needed, and serve warm.

Creamy Protein Pesto Pasta with Roasted Tomatoes

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

Creamy Protein Pesto Pasta with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Protein Pesto Pasta with Roasted Tomatoes

A vibrant, protein-packed pasta dish featuring chickpea pasta tossed in a luscious, creamy Greek yogurt pesto sauce and mingled with sweet, oven-roasted tomatoes. This meal offers a light yet satisfying balance of flavors, ideal for any time of day.

NUTRITION

499kcal
Protein
31.2g
Fat
24.8g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 cup chickpea pasta (cooked)

1/2 cup nonfat Greek yogurt

2 tbsp basil pesto

1 cup Roma tomatoes, halved

1 tsp olive oil

1 clove garlic, minced

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Toss the halved Roma tomatoes with olive oil, minced garlic, salt, and pepper in a bowl.

  • 3

    Spread the tomatoes on a baking sheet and roast in the oven for about 20 minutes until they soften and begin to caramelize.

  • 4

    While the tomatoes are roasting, cook the chickpea pasta according to the package instructions until al dente. Drain and set aside.

  • 5

    In a separate bowl, whisk together the nonfat Greek yogurt and basil pesto until well combined to create a creamy sauce.

  • 6

    Combine the cooked pasta with the creamy pesto sauce, gently folding in the roasted tomatoes.

  • 7

    Season with additional salt and pepper if needed, and serve warm.