High Protein Garden Fresh Veggie Pasta

Fuel your day with this vibrant and satisfying High Protein Garden Fresh Veggie Pasta, a wholesome dish that combines hearty whole wheat pasta with a medley of fresh vegetables and protein-packed chickpeas. This quick and nutritious recipe comes together in just 35 minutes and highlights the natural sweetness of sautéed zucchini, cherry tomatoes, and red bell peppers, balanced by the earthy notes of spinach and basil. Finished with a sprinkle of grated Parmesan and a bright hint of lemon zest, this pasta delivers bold flavors with every bite. Perfect for a healthy weeknight dinner or meal prep, this dish is high in protein and fiber, making it an ideal choice for anyone seeking a balanced, plant-forward meal. Try it today for a quick, delicious way to enjoy your garden's bounty!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces whole wheat pasta
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 2 cups cherry tomatoes
• 1 medium, sliced zucchini
• 1 medium, sliced red bell pepper
• 3 cups spinach
• 1 15-ounce can, drained and rinsed canned chickpeas
• 0.5 cup, chopped basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup, grated parmesan cheese
• 1 teaspoon lemon zest

Directions

Step 1

Begin by boiling a large pot of salted water. Once it reaches a rapid boil, add the whole wheat pasta and cook according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Step 3

Add the minced garlic to the skillet and sauté for an additional minute, being careful not to burn the garlic.

Step 4

Stir in the cherry tomatoes, sliced zucchini, and red bell pepper. Cook for 5-7 minutes until the vegetables are tender and the tomatoes begin to release their juices.

Step 5

Add the spinach to the skillet, stirring frequently until wilted, about 2 minutes.

Step 6

Stir in the canned chickpeas, ensuring they are evenly distributed throughout the vegetable mixture.

Step 7

Season with salt and black pepper, then add the cooked pasta to the skillet. Toss everything together to combine well.

Step 8

Remove the skillet from heat and sprinkle in the chopped basil leaves, grated parmesan cheese, and lemon zest. Toss to evenly distribute the flavors.

Step 9

Serve the pasta warm, garnished with additional basil or parmesan cheese if desired.

Nutrition Facts

Serving size	(1703.3g)

Amount per serving	% Daily Value*
Calories	1509.0

Total Fat 52.8g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 44.5mg	0%
Sodium 5909.4mg	0%
Total Carbohydrate 208.9g	0%
Dietary Fiber 43.3g	0%
Total Sugars 46.8g
Protein 62.8g	0%

Vitamin D 0IU	0%
Calcium 827.2mg	0%
Iron 12.8mg	0%
Potassium 3391.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.4%

Protein: 16.1%

Carbs: 53.5%