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.
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