Go Back
–+ servings
Print

Lighter Capellini Pomodoro with Garlicky Roasted Chickpeas & Zoodles

Servings 4
Author Emily @ Zen & Spice

Ingredients

  • 3 Tbsp olive oil
  • 3 tsp minced garlic
  • 1 can 14.5oz diced tomatoes, no salt added
  • 1 Tbsp balsamic vinegar
  • 1/4 tsp ground black pepper
  • 1/4 tsp red pepper flakes
  • 1 tsp basil
  • 1/4 tsp salt
  • 8 oz angel hair pasta
  • 3 zucchini spiralized or julienned
  • 1/4 cup parmesan + more for topping

For the chickpeas

  • 1 can of chickpeas no salt added
  • 1 tsp olive oil
  • 1/2 tsp garlic salt
  • 1/2 tsp basil

Instructions

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!