Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas

Name: Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 5 cups zucchini, halved lengthwise and cut into 1/4-inch slices ((2 large zucchini yield ~5 cups or 650 g)); 1/2 large red onion, diced ((1/2 onion yields ~1 cup or 150 g)); 1 pint cherry tomatoes, whole ((1 pint yields ~2 ½ cups)); 1 (15 oz.) can chickpeas, drained and rinsed; 4 Tbsp olive oil ((DIVIDED)); 1/2 tsp sea salt ((DIVIDED)); 1/2 tsp red pepper flakes ((DIVIDED)); 12 oz . pasta of choice; 1 cup basil pesto ((ensure vegan/dairy-free as needed // see notes for store bought recommendations)); Vegan parmesan cheese; Basil leaves

Easy, flavorful zucchini pesto pasta with roasted zucchini, cherry tomatoes, and red onion. A 9-ingredient vegan meal perfect for using up an abundance of summer vegetables!

⏱️ 40 menit 🔪 Persiapan: 15 menit 🔥 Masak: 25 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

4 porsi

5 cups zucchini, halved lengthwise and cut into 1/4-inch slices ((2 large zucchini yield ~5 cups or 650 g))
1/2 large red onion, diced ((1/2 onion yields ~1 cup or 150 g))
1 pint cherry tomatoes, whole ((1 pint yields ~2 ½ cups))
1 (15 oz.) can chickpeas, drained and rinsed
4 Tbsp olive oil ((DIVIDED))
1/2 tsp sea salt ((DIVIDED))
1/2 tsp red pepper flakes ((DIVIDED))
12 oz . pasta of choice
1 cup basil pesto ((ensure vegan/dairy-free as needed // see notes for store bought recommendations))
Vegan parmesan cheese
Basil leaves

Langkah-langkah

Before preheating, arrange your oven racks so that two baking sheets will fit in the oven. Then preheat the oven to 425 degrees F (218 C) and line two baking sheets with parchment paper.
Add sliced zucchini to one baking sheet, then add the onion, tomatoes, and chickpeas to the other, keeping the chickpeas on one side of the sheet. Add 2 Tbsp (30 ml) of oil to each baking sheet, then add 1/4 tsp salt and 1/4 tsp red pepper flakes to each baking sheet (amounts as original recipe is written — if adjusting the default number of servings, add half of the total measurements to each baking sheet). Toss until everything’s evenly coated, ensuring you keep the chickpeas separated. Spread the zucchini out so it’s overlapping as little as possible.
Roast for 20-30 minutes, until the veggies are very tender, the tomatoes are bursting open, and the chickpeas are golden brown and beginning to crisp.
While the veggies roast, bring a large pot of salted water to a boil and cook pasta according to package instructions. While the water boils, prepare the pesto (if using homemade).
After cooking and draining the pasta, return it to the pot and add the pesto. Stir well and add more pesto to taste. Then add the roasted veggies and mix once more. Serve, topped with vegan parmesan and fresh basil, if desired. Enjoy!
Leftovers keep for 2-3 days in the refrigerator. Not freezer friendly. Reheat in the microwave or briefly in a saucepan on the stovetop, adding a little water as needed.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori61431% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 1.200

Per Porsi Rp 300/porsi

🏠 Lebih hemat ~Rp 2.400 dari beli jadi!

📋 Rincian Harga Bahan (9% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
zucchini	5 cups	-	-
red onion	0.5 large	-	-
pint cherry tomatoes	1	Rp 12.000/kg	Rp 1.200
	1	-	-
olive oil	4 tbsp	-	-
sea salt	0.5 tsp	-	-
red pepper flakes	0.5 tsp	-	-
. pasta of choice	12 oz	-	-
basil pesto	1 cup	-	-
Vegan parmesan cheese	-	-	-
Basil leaves	-	-	-