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Greek Garden Lunchbox-Later Chickpea Pasta Primavera with Herby Yogurt, an original WorkLife Meal Plan recipe

Vegetarian

Greek Garden Lunchbox-Later Chickpea Pasta Primavera with Herby Yogurt

Fresh Mediterranean flavor with herbs and briny feta. This recipe coats protein-rich chickpea pasta and colorful vegetables in a silky pantry sauce, planned to hold well for tomorrow's lunch, with a cool, creamy spoonful. It is designed for dependable prep, familiar groceries, and a calm family dinner.

Plant-forwardHigh fiber30 minutesGreat leftoversCreamy finish
Prep16 min
Cook18 min
Serves4
Total34 min
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What you’ll need

Ingredients

  • 12 oz chickpea pasta
  • 1 zucchini, cut into half-moons
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, sliced
  • 3 cups baby spinach
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup reserved pasta water
  • 3/4 tsp kosher salt
  • 1 tsp dried dill
  • 1/3 cup crumbled feta
  • 1/2 cup chopped cucumber
  • 1/2 cup plain Greek yogurt
  • 2 tbsp chopped tender herbs
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Make it happen

Directions

  1. 1

    Bring a large pot of salted water to a boil and cook the pasta until just al dente. Reserve 1/2 cup pasta water.

  2. 2

    Warm olive oil in a large skillet. Cook zucchini and bell pepper for 5 minutes, then add tomatoes.

  3. 3

    Stir in 1 tsp dried dill and 1/3 cup crumbled feta and reserved pasta water. Simmer for 2 minutes.

  4. 4

    Add pasta and spinach, toss until glossy and wilted, then add feta, cucumber, and chopped dill and serve immediately.

  5. 5

    Stir the yogurt with the herbs and a spoonful of water, then serve alongside the warm dish.

Estimated per serving

Nutrition at a glance

Estimates are provided for planning and are not medical advice.

560calories22gprotein13gfiber