Easiest Way to Make Perfect Minted Squash Rotini with Chickpeas

Minted Squash Rotini with Chickpeas. Add Zucchini, Summer Squash, Pepper, and Salt. For night's you don't want to cook, this quick meal will save you from bad takeout. I'm a huge fan of alternative pastas - those made from beans or lentils - especially when they are the vehicle to get more veggies in.

A friend of ours who embarked on a gluten-free diet was heard complaining about wheat-free pastas that are gummy, mushy, and just plain unappetizing. We suggested exploring Asian Chickpea pasta is all the rage. Quite simply, this salad is a combination of some of my very favorite things in life. You can have Minted Squash Rotini with Chickpeas using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Minted Squash Rotini with Chickpeas

1. Prepare 1 lb of Rotini.
2. Prepare 3 tbsp of Olive Oil.
3. Prepare 1/2 lb of Zucchini, diced.
4. Prepare 1/2 lb of Summer Squash, sliced into strips.
5. You need 1 tsp of 1/8 (Pepper).
6. Prepare 1/2 tsp of Salt.
7. You need 1 can of Chickpeas (drained, and rinsed).
8. Prepare 1/4 cup of Fresh Mint.
9. It's 3/4 cup of Shredded Parmesan Cheese.

Pasta, fresh lemon, olives, roasted sweet tomatoes, basil, chickpeas, feta cheese, crushed red pepper flakes… stop! Linguine & Winter Squash Carbonara Cavatappi Cauliflower Bake Rotini with Creamy Kale & Crispy Walnuts Creamy Spaghetti with Lemon Garlic Broccoli Vegan Pumpkin Pasta Rigatoni with Prosciutto, Fresh Mint, and Peas Brown Butter Rotini with Kale, Hazelnuts, and Parmigiano. Chickpea Rice with. warm butternut squash and chickpea salad. It has a clean, Mediterranean-inspired flavor that is perfect for this time of year.

Minted Squash Rotini with Chickpeas step by step

1. Bring a pot of lightly salted water to a boil. Add rotini and cook 8 to 10 minutes. Drain, toss in a large bowl with 1 tablespoon of Olive Oil and set aside..
2. Heat remaining 2 tablespoons olive oil in pan on med-high heat. Add Zucchini, Summer Squash, Pepper, and Salt. Cook 5 minutes, until slightly tender but still crisp, stirring freqently. Add chickpeas and heat through, about 2minutes..
3. Add vegetable mixture to drained pasta along with remaining salt, mint, and parmesan cheese. Stir to combine, then top with remaining cheese..

Kale and Butternut Squash Salad with Pears and Almonds. Vegetarian Enchiladas with Butternut Squash and Black Beans. Spaghetti with Butternut Leek Parmesan Sauce. This broiled zucchini side dish stars baby zucchini, a pint-sized, more tender version of zucchini. Find baby zucchini at the farmer's market or in the produce section of Whole Foods.