This recipe is a great budget friendly recipe that is packed with nutrients. Use the recommended Banza pasta to give you a punch of protein without meat. Use up whatever veggies you have left in your fridge. Pictured in my dish is zucchini, red and yellow bell pepper, red onion, carrots, and Brussels sprouts.
4-5 cups cut veggies (I like them cut into matchsticks/julienne)
1/4 cup Olive Oil, divided
1 Tbsp dried Italian herbs
1 tsp salt
1 tsp ground pepper
8 oz Banza Chickpea pasta
4 Tbsp shredded Parmesan cheese
Preheat the oven to 450 degrees. Place the cut veggies on a baking sheet and toss with herbs, salt, pepper, and Olive Oil. Bake for 20-30 minutes, stirring every 10 minutes.
While veggies roast, bring a pot of water (salt optional) to a boil. Cook according to box directions (7-9 minutes). Drain and rinse. Add a drizzle of olive oil to prevent sticking if necessary.
Toss prepared veggies with cooked pasta. Divide between 4 bowls and top each with 1 Tbsp of Parmesan cheese.