March 25, 2016
We love using Banza's protein and fiber rich chickpea noodles in this gluten-free Pasta Primavera recipe. Use any fresh vegetables you have on hand too.
1 box of Banza Chickpea shells pasta
2 Tablespoons olive oil - divided
2-3 garlic cloves, minced
8-10 portabello mushrooms, sliced into large chunks (about 1.5 cups)
1 zucchini (sliced in half lengthwise, and then into wedges)
12-16 cherry tomatoes, sliced in half
Cook Banza pasta as instructed on the box. Drain, rinse with cold water, and set aside.
In a large skillet, heat 1 Tablespoon of olive oil over medium-high heat. Add mushrooms and cook for 2 minutes.
Add another Tablespoon of oil to pan, and then add garlic, zucchini, and tomatoes. Cook for 4-6 minutes until vegetables are cooked to taste.
Turn burner to medium-low and add noodles. Stir well until all ingredients are combined and heated through.