This post is sponsored by Barilla but the content and opinions expressed here are my own.
Anyone who knows me knows that carbs are my love language! Give me a nice warm bowl of pasta and I am one happy girl. However, what I don’t love is the way carbs make me feel tired and pack on those pounds. I recently discovered Barilla’s new chickpea pasta and suddenly I don’t feel so bad about eating all that pasta. Made with one ingredient, (chick peas), it’s a nice low-carb pasta alternative and offers up some plant-based protein too. Plus, it’s a great way to sneak those veggies in for your kids.
For more about why I went plant based click here
And for more plant based meal ideas, check out my Instagram!
Here are two easy recipes your whole family (including the picky little ones) will be sure to love.
Pesto pasta with peppers, artichokes and pine nuts
- 1 box of Barilla chickpea rotini pasta
- Extra virgin olive oil
- 2 tsps of chopped garlic
- 2 peppers diced
- 1 can of artichoke hearts
- 2 tbsps of pine nuts
- 4 tbsps of basil pesto
- Bring a pot of water to a boil
- Add 1 box of Barilla chickpea rotini pasta
- While the pasta is cooking, in a saucepan, warm some EVOO over medium heat
- When the EVOO and pan is warm, add 2 tsps of chopped garlic and lightly brown.
- Once the garlic is brown, add the peppers and artichoke hearts to the pan and lightly roast on both sides then reduce heat.
- When the pasta is al dente (about 7-8 minutes), drain in a colander.
- In a large bowl, mix together pasta, roasted garlic, peppers, artichokes and pine nuts. Stir in basil pesto. (I used about 4 tbsps but you can use as much or as little as you want to taste).
- Optional: Add some fresh grated cheese (I love parmesan) and some chopped parsley.
Lemon oregano rotini
- 1 box Barilla chickpea rotini pasta
- Extra virgin olive oil
- cherry tomatoes diced
- 1 large cucumber diced
- juice of 2 lemons
- chopped oregano (about 2 1tbsp)
- salt and pepper
- Bring a pot of water to a boil.
- Add 1 box of Barilla chickpea pasta.
- Cook pasta until al dente (about 7-8 minutes).
- Drain pasta in a colander.
- While the pasta is cooking, dice up the cherry tomatoes (about 1 cup) and cucumber.
- In a separate small bowl, take the juice of 2 lemons and mix with about 2 tbsps of EVOO. Add some chopped oregano, salt and pepper, stirring together.
- In a large bowl, mix together pasta, tomatoes and cucumbers. Add the lemon juice/EVOO mixture, combine well.
- Optional: top with some chopped oregano, grate lemon peel and shredded mozzerella cheese.
What are some ways you get your family to eat more veggies?
Click here to buy some Chickpea pasta for your family
DaniFebruary 2, 2019 at 5:21 am
Brilliant idea. I actually need more recipes like this that doesn’t and will not remind me of how my tastebuds got tired after tears of being a vegetarian. I will try this later. 🙂
HaleyFebruary 2, 2019 at 10:40 am
Oooo yummy! This looks amazing and sounds easy to make!!