Veggie Penne with Chickpeas

Bursting with vibrant flavors and hearty goodness, this Veggie Penne with Chickpeas recipe is a wholesome, one-pan wonder perfect for weeknight dinners. This vegetarian dish brings together al dente penne pasta, protein-packed chickpeas, and a medley of fresh vegetables like zucchini, red bell pepper, and cherry tomatoes, all simmered in a savory tomato-based sauce infused with aromatic herbs like oregano and basil. Quick and easy to make in just 35 minutes, this recipe is packed with plant-based protein, nutrients, and bold Mediterranean-inspired flavors. Top it off with fresh parsley and optional Parmesan for a deliciously satisfying meal that pairs beautifully with a side salad or garlic bread. Whether you’re cooking for your family or meal-prepping for the week, this veggie-packed pasta dish will be your new go-to!

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz penne pasta
• 2 tbsp olive oil
• 1 medium (diced) onion
• 3 cloves (minced) garlic
• 1 medium (chopped) zucchini
• 1 medium (chopped) red bell pepper
• 1.5 cups (halved) cherry tomatoes
• 15 oz (drained and rinsed) canned chickpeas
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.25 tsp crushed red pepper flakes
• 0.5 tsp (to taste) salt
• 0.5 tsp (to taste) black pepper
• 2 tbsp (chopped, for garnish) fresh parsley
• 0.25 cup (optional, for serving) grated Parmesan cheese

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to the 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 3-4 minutes until softened.

Step 3

Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 4

Add the chopped zucchini and red bell pepper to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.

Step 5

Stir in the halved cherry tomatoes and chickpeas. Cook for 2-3 minutes until the tomatoes begin to soften.

Step 6

Add the tomato paste, vegetable broth, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Stir to combine and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.

Step 7

Add the cooked penne pasta to the skillet and toss to coat the pasta in the sauce. Cook for 2 minutes to heat everything through.

Step 8

Garnish with chopped fresh parsley and, if desired, sprinkle with grated Parmesan cheese before serving. Enjoy your Veggie Penne with Chickpeas!

Nutrition Facts

Serving size	(1791.0g)

Amount per serving	% Daily Value*
Calories	2269.9

Total Fat 50.4g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 3.5g
Cholesterol 20mg	0%
Sodium 5232.7mg	0%
Total Carbohydrate 381.9g	0%
Dietary Fiber 42.5g	0%
Total Sugars 49.1g
Protein 82.1g	0%

Vitamin D 0IU	0%
Calcium 554.5mg	0%
Iron 22.3mg	0%
Potassium 3728.9mg	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: 19.6%

Protein: 14.2%

Carbs: 66.1%