30 minutes or fewer
The addition of turmeric to the pasta water gives the rotini a golden hue that complements the chickpeas and yellow pepper. Rosemary adds color and flavor, but you can substitute any fresh herb.
- 8 oz. whole wheat rotini or other spiral-shaped pasta
- 1/4 tsp. turmeric
- 1 tsp. plus 2 Tbs. olive oil
- 3 cloves garlic, minced
- 1 yellow bell pepper, seeded and chopped
- 2 zucchini, cut into half circles
- 1/2 cup vegetable stock or hot pasta water
- 1 15.5-oz. can chickpeas, drained and rinsed
- 1 Tbs. chopped fresh rosemary, or other herb
- Salt and freshly ground black pepper to taste
- 1/2 cup sunflower seeds for garnish
- 1/2 cup crumbled feta cheese for garnish
- Cook rotini and turmeric in large pot of lightly salted boiling water, stirring occasionally, according to package directions. Drain well, reserving 1/2 cup of pasta water, if using. Toss pasta with 1 tsp. oil, and set aside.
- Heat remaining 2 Tbs. oil in same pot over medium heat. Add garlic, and cook about 30 seconds, or until fragrant. Add bell pepper, zucchini and 1/4 cup of stock, and cook, covered, until vegetables soften, about 5 minutes. Reduce heat to low. Stir in chickpeas, rosemary, remaining 1/4 cup stock, salt and pepper. Cook, stirring occasionally, to blend flavors, about 5 minutes.
- Add reserved pasta, and cook, stirring frequently, until heated through, about 2 minutes. Serve hot, sprinkled with sunflower seeds and feta.
- Serving Size: Serves 4
- Calories: 390
- Carbohydrate Content: 48 g
- Cholesterol Content: 10 mg
- Fat Content: 16 g
- Fiber Content: 7 g
- Protein Content: 15 g
- Saturated Fat Content: 3 g
- Sodium Content: 330 mg
- Sugar Content: 6 g