Summer Vegetable Pasta with Chickpeas

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.