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Golden Spirals with Chickpeas and Yellow Bell Pepper

30 minutes or fewer The addition of turmeric to the pasta water gives the rotini a golden hue that complements the chickpeas and yellow pepper. Rosemary adds color and flavor, but you can substitute any fresh herb. …

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30 minutes or fewer


The addition of turmeric to the pasta water gives the rotini a golden hue that complements the chickpeas and yellow pepper. Rosemary adds color and flavor, but you can substitute any fresh herb. 

Servings
4

Ingredients

  • 8 oz. whole wheat rotini or other spiral-shaped pasta
  • 1/4 tsp. turmeric
  • 1 tsp. plus 2 Tbs. olive oil
  • 3 cloves garlic, minced
  • 1 yellow bell pepper, seeded and chopped
  • 2 zucchini, cut into half circles
  • 1/2 cup vegetable stock or hot pasta water
  • 1 15.5-oz. can chickpeas, drained and rinsed
  • 1 Tbs. chopped fresh rosemary, or other herb
  • 1/2 cup sunflower seeds for garnish
  • 1/2 cup crumbled feta cheese for garnish

Preparation

Cook rotini and turmeric in large pot of lightly salted boiling water, stirring occasionally, according to package directions. Drain well, reserving 1/2 cup of pasta water, if using. Toss pasta with 1 tsp. oil, and set aside.

Heat remaining 2 Tbs. oil in same pot over medium heat. Add garlic, and cook about 30 seconds, or until fragrant. Add bell pepper, zucchini and 1/4 cup of stock, and cook, covered, until vegetables soften, about 5 minutes. Reduce heat to low. Stir in chickpeas, rosemary, remaining 1/4 cup stock, salt and pepper. Cook, stirring occasionally, to blend flavors, about 5 minutes.

Add reserved pasta, and cook, stirring frequently, until heated through, about 2 minutes. Serve hot, sprinkled with sunflower seeds and feta.

Nutrition Information

  • Calories 390
  • Carbohydrate Content 48 g
  • Cholesterol Content 10 mg
  • Fat Content 16 g
  • Fiber Content 7 g
  • Protein Content 15 g
  • Saturated Fat Content 3 g
  • Sodium Content 330 mg
  • Sugar Content 6 g