Pasta Primavera

By KrissyW330

Ingredients

• 1/3 cup cremini mushrooms, quartered
• 1/3 cup zucchini, halved and sliced
• 1/3 cup carrot, sliced
• 1/3 cup broccoli florets
• 1/3 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 clove garlic, chopped
• salt
• pepper
• 1 cup cooked whole-grain penne
• 1/3 cup canned chickpeas, rinsed and drained
• 2 tablespoons grated Parmesan

Preparation

Step 1

In a medium skillet over medium-high heat, sauté 1/3 cup each quartered cremini mushrooms, halved and sliced zucchini, sliced carrot, broccoli florets and halved cherry tomatoes in 1 tbsp olive oil until soft, 6 minutes. Add 1 tsp dried basil, 1 clove chopped garlic and season with salt and pepper. Cook until vegetables are tender, stirring often, about 15 minutes. Stir in 1 cup cooked whole-grain penne, 1/3 cup rinsed and drained canned chickpeas and 2 tbsp grated Parmesan. Cook until heated through, 3 to 5 minutes.