Recipe: Chickpea Pasta with Veggies and Meatballs
This is a quick meal I threw together after a long day. I added a bunch of veggies to increase the nutrition and it turned out great! This is gluten free and (cow) dairy free!
12-16 oz. chickpea rotini
1 jar organic tomato sauce
16 oz. meatballs (homemade or I used organic frozen)
5-6 multicolor mini peppers
1 cup mushrooms, diced
2.5 cups spinach
1/2 onion, diced
4 cloves garlic, chopped
1 zucchini, sliced
2 tsp italian seasoning
1 tsp garlic powder
crushed red pepper (optional)
1. If using frozen meatball, add meatballs, sauce, and crushed red pepper (if you like a little spice) to large pot. Covered and simmer on medium-low heat.
2. Prepare the vegetables. In a large pan over medium-high heat melt 2 Tbl butter. Add the veggies, italian seasoning, garlic powder, and salt. Saute until softened, about 8-10 minutes. Add the veggies to the pot with the meatballs and stir to combine.
3. Cook the pasta according to the package directions.
4. When the pasta is finished, add to the pot with the meatballs and stir. Garnish with pecorino romano and enjoy!