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Lighter Capellini Pomodoro with Garlicky Roasted Chickpeas & Zoodles

January 19, 2015

Happy Monday!

This past weekend was our 5-year dating anniversary. It seems like just yesterday I accidentally added my boyfriend on Facebook (funny story for another time…) and we had our first date on the edge of a canyon under the sunset. Many things have happened in five years– he was 22 and a senior in college, and I was just 19 and a sophomore when we met. We both graduated from college, got jobs, went on many great trips together, watched his sister get married and my sister graduate from college, moved in together this past year, and adopted our little schnoodle puppy. I can’t wait to see what our 5th year together will bring us. Lots of exciting things I imagine!

Capellini Pomodoro 5We’ve both been on a health kick for the past couple months. I’ve been trying to cook us dinners that have 500 calories or less and I have also been trying to replace meat with vegetarian protein sources. I love making pasta dishes, which I usually serve with breaded chicken or turkey ham. But I really have been trying to use more plant based proteins, so this time I had the idea of swapping out the meat for some roasted chickpeas!

These things are like candy. We couldn’t stop popping them into our mouths. When combined with the pasta, it really provides that difference in texture and adds a pop of saltiness. Roasting chickpeas fantastically brings out their nutty, savory flavor.

Capellini Pomodoro Pinterest 1

Another trick I have up my sleeve for reducing the calories in pasta dishes is to swap out half the pasta for veggie noodles. In this dish, I used my spiralizer to turn zucchini into “zoodles”. When combined with the angel hair, sauce, cheese and chickpeas, you hardly even notice they’re there (for those who aren’t big veggie people, like Nick). I happen to love them. They add a nice crunch which is a wonderful contrast with the soft pasta.
Capellini Pomodoro 4

 Here’s the recipe!

Lighter Capellini Pomodoro with Garlicky Roasted Chickpeas & Zoodles
2015-01-18 19:39:40
Serves 4
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Ingredients
  1. 3 Tbsp olive oil
  2. 3 tsp minced garlic
  3. 1 can (14.5oz) diced tomatoes, no salt added
  4. 1 Tbsp balsamic vinegar
  5. 1/4 tsp ground black pepper
  6. 1/4 tsp red pepper flakes
  7. 1 tsp basil
  8. 1/4 tsp salt
  9. 8oz angel hair pasta
  10. 3 zucchini, spiralized or julienned
  11. 1/4 cup parmesan + more for topping
For the chickpeas
  1. 1 can of chickpeas, no salt added
  2. 1 tsp olive oil
  3. 1/2 tsp garlic salt
  4. 1/2 tsp basil
For the chickpeas
  1. Drain and rinse the chickpeas, add to a small bowl with the olive oil, garlic salt and basil. Stir to combine. Add a piece of foil to a toaster oven tray and pour the chickpeas on top, in a single layer. Roast at 400F for 30 minutes.
  2. Heat olive oil and add garlic; cook until garlic is tender. Add the tomatoes, balsamic vinegar, black pepper, red pepper flakes, basil, and salt and heat through, stirring constantly, about 2-3 minutes.
  3. Meanwhile, boil the angel hair pasta according to package directions. Drain and set aside.
  4. In another large pan, saute the zucchini noodles for 2-4 minutes on medium heat until soft.
  5. In a large bowl, combine the angel hair, zucchini, and the sauce. Add the parmesan cheese.
  6. Plate and top with an additional sprinkle of parmesan and the roasted chickpeas!
By Emily @ Zen & Spice
Zen & Spice https://zenandspice.com/
What is your favorite way to lighten up a dish? Any favorite plant based proteins?

Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Dinner, Entrees, Lightened Up, Pasta

Reader Interactions

Comments

  1. genevieve @ gratitude & greens says

    January 19, 2015 at 11:09 am

    Congratulations on your anniversary! You’ll have to write about how you accidentally friended him ;) This looks so vibrant and fresh, I can’t wait to try it!

    • Emily Hein, RDN, LD says

      January 19, 2015 at 4:13 pm

      Haha, I will someday :) Let me know how it turns out if you try the recipe!

  2. Rebecca @ Strength and Sunshine says

    January 19, 2015 at 1:47 pm

    Happy 5 years! How cute!
    This looks so yummy! The perfect date night meal ;)

    • Emily Hein, RDN, LD says

      January 19, 2015 at 4:13 pm

      We’ve definitely been munching on these chickpeas all weekend!

  3. Sonali- The Foodie Physician says

    January 19, 2015 at 3:15 pm

    I love everything about this pasta- from the zoodles to the chickpeas- it all sounds amazing! We’re definitely on the same wavelength with this one- I have a chickpea post coming up and I’m finally about to unbox the spiralizer that I got for Christmas.

    • Emily Hein, RDN, LD says

      January 19, 2015 at 4:14 pm

      Yay, can’t wait to see what you do with the spiralizer! It’s probably my favorite kitchen appliance!

  4. Arman @ thebigmansworld says

    January 20, 2015 at 2:42 am

    This looks incredible, Emily! I love pasta but never thought to add chickpeas too- pinning!

    • Emily Hein, RDN, LD says

      January 21, 2015 at 12:37 pm

      Chickpeas add that crunch and extra protein! Let me know if you try the combo! :)

  5. Alex Caspero MA,RD (@delishknowledge) says

    February 8, 2015 at 11:03 am

    made this last night for dinner and it was incredible!!! YUM! Thanks for the awesome recipe!

    • Emily Hein, RDN, LD says

      February 8, 2015 at 12:03 pm

      Yay, thank you for trying my recipe! I’m so glad you enjoyed it!! :)

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Meet Emily

I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

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