Italian-Inspired High Fiber Vegan Pasta
A delicious and heart-healthy Italian-inspired pasta dish that is rich in soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 8 oz whole grain or lentil pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
Add chickpeas to the skillet and cook for 5 minutes, stirring occasionally.
Add cherry tomatoes, black olives, and cooked pasta to the skillet. Stir to combine.
Squeeze lemon juice over the pasta and season with salt and pepper.
Remove from heat and stir in fresh basil.
Serve hot and enjoy!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 10 |
| Sugar (g) | 5 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |