Vegetarian
Greek Garden Weeknight Chickpea Pasta Primavera with Avocado Salsa
Fresh Mediterranean flavor with herbs and briny feta. This recipe coats protein-rich chickpea pasta and colorful vegetables in a silky pantry sauce, streamlined for the busiest part of the week, with a creamy, no-cook finish. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
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 ripe avocado, diced
- 1/2 cup chopped tomato
Make it happen
Directions
- 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
Warm olive oil in a large skillet. Cook zucchini and bell pepper for 5 minutes, then add tomatoes.
- 3
Stir in 1 tsp dried dill and 1/3 cup crumbled feta and reserved pasta water. Simmer for 2 minutes.
- 4
Add pasta and spinach, toss until glossy and wilted, then add feta, cucumber, and chopped dill and serve immediately.
- 5
Fold the avocado and tomato together with a pinch of salt and spoon over the meal at the table.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.