Roasted Chickpea Pasta Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Roasted Chickpea Pasta Salad calories by ingredient
Introduction
Pasta, Spinach, and roasted veggies and chickpeas Pasta, Spinach, and roasted veggies and chickpeasNumber of Servings: 4
Ingredients
-
4oz Penne Pasta (1/2 box)
3 cups fresh spinach
butternut squash
2 carrots
2 parsnips
1 can chickpeas
2 Tbsp olive oil, divided
salt and pepper to taste
lemon juice and parmesan cheese, optional
Directions
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.