Spiral pasta with chickpeas and yellow bell pepper
4 servings
30 minutes
Pasta spirals with chickpeas and yellow bell pepper is a vibrant and nutritious dish inspired by Italian cuisine. Fusilli, which hold the sauce perfectly, combine with the rich flavor of chickpeas and the sweet aroma of bell pepper. The addition of turmeric adds a slight spiciness, while fresh rosemary reveals herbal notes. The dish is tender yet has a pleasant texture thanks to zucchini and sunflower seeds. It is perfect as a light dinner or a vegetarian version of traditional pasta. The ease of preparation makes it a convenient choice for weekdays, while its rich nutrient composition makes it an excellent option for balanced nutrition.
1
Cook the spirals according to the package instructions in a large pot of boiling salted water, stirring occasionally. Drain the water, leaving half a cup of pasta water if needed. Toss the pasta with 1 teaspoon of olive oil and set aside.
- Fusilli: 230 g
- Olive oil: 2.5 tablespoons
2
Heat the remaining 2 tablespoons of oil over medium heat. Add garlic and cook for about 30 seconds or until fragrant. Add bell pepper, zucchini, and ¼ cup of broth, and cook covered until vegetables are tender, about 5 minutes. Reduce heat. Stir in chickpeas, rosemary, remaining ¼ cup of broth, salt, and pepper. Cook, stirring occasionally, for about 5 minutes.
- Olive oil: 2.5 tablespoons
- Finely chopped garlic: 3 cloves
- Yellow sweet pepper: 1 piece
- Courgette: 2 pieces
- Vegetable broth: 0.5 glass
- Canned chickpeas: 450 g
- Fresh rosemary: 1 bunch
- Vegetable broth: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
3
Add the cooked pasta and cook, stirring, until heated through, about 2 minutes. Serve the dish hot, topped with sunflower seeds and feta cheese.
- Fusilli: 230 g
- Sunflower seeds: 0.5 glass
- Firm tofu: 200 g
