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Made with green pesto, cooked chickpeas and heaps of green fragrant
herbs, this veggie lover Italian pasta plate of mixed greens makes a
filling and protein-rich dinner you can make without any preparation, or
amass with arranged fixings from your feast prep sessions.
Entire wheat pasta is stacked with B-nutrients which assume an essential job in changing over nourishment supplements to vitality. Picking entire wheat over white pasta, guarantees the dietary benefits are not totally stripped all through preparing.
Ingredients
Instructions
For more detail : bit.ly/2FQvrGZ
Entire wheat pasta is stacked with B-nutrients which assume an essential job in changing over nourishment supplements to vitality. Picking entire wheat over white pasta, guarantees the dietary benefits are not totally stripped all through preparing.
Ingredients
- 1 cup short whole wheat pasta (I used spirals)
- 1 cup roasted chickpeas
- 2 tbsp lighlty toasted mixed seeds
- 1 large zucchini, cut into cubes
- ¼ tsp sea salt
- 2 garlic cloves, chopped
- 1 tsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp green basil pesto
- 1 large bunch fresh parsley
- Handful fresh mint leaves, roughly chopped
- Handful fresh oregano leaves, roughly chopped
Instructions
- Prepare the pasta according to the instructions.
- When ready, drain the water, transfer into a large bowl, add the pesto, toss to combine and set aside to cool.
- Heat the olive oil in a non-stick skillet over low heat, add the garlic cloves and fry for 20 seconds, then add the zucchini cubes.
- Cook over low heat for 7 minutes, stirring frequently, then season with salt and add into the pasta bowl.
- Add the rest of the ingredients, and toss to combine.
- Serve warm or pack to go.
For more detail : bit.ly/2FQvrGZ
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Vegan Pasta Salad, The Very Green Version
4/
5
Oleh
Cici
