When we were participating in the $100 Food Challenge we had to “put on our thinking caps” to create some of our meals. I tried to cook healthy, tasty dishes using the ingredients we already had at home. It was challenging on some nights, but we had fun coming up with new recipes.
This pasta dish was one of my favorites. I used whole wheat spaghetti and added in zucchini, yellow squash, green beans, and chickpeas. The chickpeas added a nice nutty flavor and gave the pasta an extra boost of protein. I finished the pasta off with some of our homegrown fresh basil and Parmesan cheese.
The pasta was very light and easy to prepare. It makes a great, affordable summer meal!
Whole Wheat Spaghetti with Vegetables and Chickpeas
1 box whole wheat spaghetti
3-4 cloves garlic, minced
½ onion, chopped
1 Zucchini, chopped
1 Yellow squash, chopped
Large handful of fresh green beans, snap off the ends
1 can of chickpeas, drained and rinsed
Cook spaghetti according to package directions. Make sure you salt the water for flavor.
In a large skillet, sauté the onion in a little bit of olive oil. Add in the garlic. Cook for a couple of minutes. Add in the vegetables. Cook until tender. Add in the chickpeas. Cook until warm. Drain the pasta and add it to the vegetable mix. Toss with fresh basil and parmesan. Drizzle with more olive oil if you wish. Enjoy!