Whip Up This Spinach, Zucchini, and Lemon Chickpea Casarecce For Dinner Tonight!

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So you find yourself at that awkward point in between grocery shopping runs where you can still survive off of what you have left in your fridge yet the dilemma is, “What can I make with these random ingredients??” Well my loves, you get a little creative and you make it work!

I found myself in this particular situation recently where I knew I could definitely whip something up with what I had, I just wasn’t sure what exactly. That is where the beauty of pasta comes in! You can pretty much pair it up with anything and the end result is going to be savory and satisfying!

I had 3 main ingredients to work with which included a box of Barilla Chickpea Casarecce, Spinach and Zucchini. My mission? Play with what flavors I could add (besides salt and pepper) to this meal to make it more flavorful! I went back to the fridge to see what else I had and a bright yellow lemon was just sitting there staring at me…lemon juice anyone?? The lemon juice was going to add some serious zest to my pasta while helping to balance my body’s pH and you know me, I’m all about maintaining a healthy balance!

The spinach and zucchini really helped to give the dish some life with their colors not to mention load me up with essential vitamins and minerals such as iron, zinc, calcium, vitamins A, B, C &E!

In the end I sat down with a colorful, gluten-free,tasty plate of pasta in front of me which didn’t even last 5 minutes, it was that good!!

The real takeaway from this recipe? Make sure to always have a box of pasta in your pantry, especially the plant-based Barilla Legume Pasta. You won’t have to worry about whether or not you have a protein to add to your meal because you’ll be getting enough protein and fiber with the pasta itself!  

Interested in trying the different legume pastas Barilla has to offer? Head over to Amazon and select retailers nationwide to pick up a box!

Yields1 Serving

 1 Box Barilla Chickpea Casarecce
 2 tbsp extra virgin olive oil
 2 garlic cloves, minced
 1 cup zucchini, cut into juliennes
 ½ cup fresh lemon juice
 1 tbsp red pepper flakes
 ¼ cup vegetable stock
 1.50 cups fresh spinach
 Salt and Pepper to taste

1

In a sauté pan, heat your extra virgin olive oil and quickly sauté your minced garlic. Add your zucchini to the pan and gently sauté for 3-4 minutes, adding your red pepper flakes and seasoned with salt and pepper.

2

In a large pan, boil salted pasta water and cook your Barilla Chickpea Casarecce until al dente.

3

Deglaze your vegetable pan with your lemon juice, then add your vegetable stock. Add your pasta to the pan and incorporate, along with your fresh spinach that will wilt into the pasta after being stirred in for about a minute. Keep your pan on low heat during this process to help it along. Season with salt and pepper and enjoy this bright, fresh pasta dish!

Ingredients

 1 Box Barilla Chickpea Casarecce
 2 tbsp extra virgin olive oil
 2 garlic cloves, minced
 1 cup zucchini, cut into juliennes
 ½ cup fresh lemon juice
 1 tbsp red pepper flakes
 ¼ cup vegetable stock
 1.50 cups fresh spinach
 Salt and Pepper to taste

Directions

1

In a sauté pan, heat your extra virgin olive oil and quickly sauté your minced garlic. Add your zucchini to the pan and gently sauté for 3-4 minutes, adding your red pepper flakes and seasoned with salt and pepper.

2

In a large pan, boil salted pasta water and cook your Barilla Chickpea Casarecce until al dente.

3

Deglaze your vegetable pan with your lemon juice, then add your vegetable stock. Add your pasta to the pan and incorporate, along with your fresh spinach that will wilt into the pasta after being stirred in for about a minute. Keep your pan on low heat during this process to help it along. Season with salt and pepper and enjoy this bright, fresh pasta dish!

Spinach, Zucchini, and Lemon Chickpea Casarecce
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