Roasted Chickpea Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4oz Penne Pasta (1/2 box)3 cups fresh spinachbutternut squash2 carrots2 parsnips1 can chickpeas2 Tbsp olive oil, dividedsalt and pepper to tastelemon juice and parmesan cheese, optional
Preheat the oven to 375.
Chop the butternut squash, carrots, and parsnips into cubes. Mix them with 1 Tbsp olive oil, salt and pepper, and the chick peas in a glass baking dish. Bake at 375 for about 25-30 minutes (until veggies are tender).
Meanwhile, cook the pasta, drain, and toss with 1 Tbsp olive oil.
Lay out a bed of spinach for each person. Spoon pasta and veggie/chickpea mixture on top. Add a squeeze of lemon or some parmesan cheese if desired.
Recipe makes 4 servings.
(**Please note that salt, pepper, lemon, and parmesan are NOT included in the calculation for nutrition info)
Number of Servings: 4
Recipe submitted by SparkPeople user SAVANNA263.
Chop the butternut squash, carrots, and parsnips into cubes. Mix them with 1 Tbsp olive oil, salt and pepper, and the chick peas in a glass baking dish. Bake at 375 for about 25-30 minutes (until veggies are tender).
Meanwhile, cook the pasta, drain, and toss with 1 Tbsp olive oil.
Lay out a bed of spinach for each person. Spoon pasta and veggie/chickpea mixture on top. Add a squeeze of lemon or some parmesan cheese if desired.
Recipe makes 4 servings.
(**Please note that salt, pepper, lemon, and parmesan are NOT included in the calculation for nutrition info)
Number of Servings: 4
Recipe submitted by SparkPeople user SAVANNA263.
Nutritional Info Amount Per Serving
- Calories: 314.2
- Total Fat: 8.5 g
- Cholesterol: 9.4 mg
- Sodium: 55.0 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 8.6 g
- Protein: 9.3 g
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