This bright and cheery pasta is loaded with summer veggies and bursts of flavor from the tomatoes and lemon! Tomatoes are one of the few plants that contain lycopene, an antioxidant and potent cancer-fighter.
1 box of chickpea pasta (I used Banza)
2 tbsp extra virgin olive oil
2 zucchini, cut into half moons
2 yellow summer squash, cut into half moons
5 cloves garlic, chopped
2 cups baby tomatoes, halved
red pepper flakes
salt, pepper, thyme
Manchego cheese (optional, grated)
basil (dried or fresh)
parsley (dried or fresh)
For the dressing:
1 tbsp garlic powder
2 tbsp olive oil
half lemon, juiced
1/2 tsp dried oregano
1/2 tsp dried basil
salt and pepper to taste
Cook pasta according to package.
While pasta cooks, in a large skillet, add olive oil over medium-high heat.
Saute zucchini and squash for about 10 minutes, stirring occasionally. Meanwhile, whisk the dressing ingredients in a small bowl.
Add in the garlic and tomatoes.
Add in the salt, pepper, thyme and red pepper flakes (optional, if you like a kick!) to taste. Cook for another 10 minutes or until soft.
Once pasta is done, drain but save 1/4 cup of the water. Add pasta and the 1/4 pasta water to skillet.
Add the dressing and grated Manchego cheese.
Combine and season to taste with salt, pepper, lemon juice, basil and parsley.