Summer Vegetable Pasta with Chickpeas | Naturally Ella

While some of my recipes stem from wonderful restaurant dishes, others are created out of disappointment. Take for example this vegetable pasta dish. I had gone to a favorite restaurant of mine, ordered their seasonal veg-friendly pasta, and received one of the most disappointing meals I’ve had in some time. The ratio of pasta to vegetables sat somewhere around 10:1 and there was no sauce. None. I’m not one for overly sauce pasta but this took that to an extreme.

And so, I set out to right that pasta dish with an easy summer recipe. I love tossing all the summer vegetables into a pan- it’s hard to mess it up. Add to that a few chickpeas and enough cream/veg-friendly parmesan and you have yourself a meal. Use what you have on hand, swap the pasta for grains, or toss in some homemade pesto: everything is fair-game in this vegetable pasta!


Summer Vegetable Pasta with Chickpeas

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3 to 4 servings
  • Cuisine: dinner


A hearty summer pasta that uses chickpeas to bulk up the recipe and a bit of heavy cream and parmesan to create a simple sauce.


  • 1/2 medium yellow onion
  • 1 small to medium zucchini
  • 5 to 6 small sweet peppers
  • 1 cup grape or cherry tomatoes
  • 4 ounces pasta
  • 1 tablespoon olive oil
  • 1 cup cooked chickpeas (drained and rinsed if using canned)
  • 1/4 cup lightly packed basil, julienned
  • 1/4 cup heavy cream
  • 1/2 cup lightly packed parmesan
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  • Prepare the vegetables: dice the onion and zucchini into similar sized pieces and slice the smaller peppers into rings. Slice the tomatoes in half. Start the pasta cooking and cook until al dente.
  • Heat a large, high-sided skillet over medium heat. Add the olive oil, followed by the vegetables. Saute until the vegetables are tender and browning, stirring occasionally; 8 to 10 minutes. Add in the chickpeas and basil, cooking and stirring until the chickpeas are warm.
  • Add in the pasta as well as the heavy cream, parmesan, salt and pepper. Stir to coat the noodles and melt the parmesan. Taste and adjust seasoning as desired.


Tips & Tricks: You could use smaller pasta, like the penne I used, or you could make this dish with a longer noodle, like spaghetti. 

Stock up: get the pantry ingredients you will need: zucchini, tomatoes, peppers

Nutrition:  see the information.


  • Calories: 362
  • Sugar: 10.5
  • Sodium: 431
  • Fat: 14.6
  • Saturated Fat: 6.5
  • Carbohydrates: 44.1
  • Fiber: 7.5
  • Protein: 14.9
  • Cholesterol: 30

Step by Step

Summer Vegetable Pasta


This is about as generic as a pasta dish comes, but I did that on purpose. Summer produce is a bit easier to work with than other seasonal produce because most of the time it’s best barely cooked and pairs well with so many different grains and pasta recipes.

Pesto: Skip the basil and stir in a hefty spoonful of pesto.

Grains: Not a pasta fan? Make the vegetables as written then add in the cream and cheese without the pasta. Use the mixture to top a grain bowl.

Vegan: The flavors in this pasta work well with a nut cream. I like using almond with the summer flavors but cashew would work well.

Summer Vegetable Pasta with Chickpeas and Parmesan | Naturally Ella