In this recipe:
Chimichurri Zucchini +Greens Penne
Big on flavor and nutrition, this Chickapea Pasta Chimichurri Penne is the perfect meal to pack for a day on-the-go or for a meal away from home. Vegan and gluten-free, this delicious dish tastes great cold as a salad or reheated as leftovers.
Chimichurri Zucchini Penne
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Course: Lunch
- Cuisine: Mediterranean
- Servings: 4 servings
Sauce Ingredients:
- 1 cup fresh Italian parsley, stems removed
- ¼ cup fresh cilantro, stems removed
- ¼ cup fresh oregano, stems removed
- 3 cloves of garlic, peeled
- 1/3 cup shallots, chopped
- 2 tsp ground cayenne pepper
- ½ cup avocado oil
- 1-2 lemons, juice of to taste
- 1 tsp salt
Pasta Ingredients:
- 1 package of Chickapea +Greens Penne
- 2 Tbsp salt, for boiling pasta
- 1 large zucchini, sliced into rounds and then halved
- 1 ½ Tbsp avocado oil
- 1 tsp balsamic vinegar
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1/3 cup gluten-free bread crumbs
Sauce Instruction:
- Add all sauce ingredients to a food processor or small blender
- Pulse the contents until fine and well incorporated
- Make ahead and store covered in the refrigerator until ready to use
Pasta Instructions:
- Preheat the oven to 425°F
- Add zucchini, avocado oil and balsamic vinegar to a medium sized bowl, mix well
- Sprinkle in salt, black pepper, garlic powder and gluten-free bread crumbs, toss to coat
- Arrange the coated pieces of zucchini in a single layer on a lined baking tray
- Cook the Zucchini for 20 minutes then flip the slices and cook for an additional 10 minutes or until beginning to become golden
- Meanwhile, prepare the Chickapea Penne to package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
- Drain the pasta and rinse with warm water
- Return the pasta to the pot
- Add the desired amount of chimichurri dressing the pasta and mix well
- Top each serving with breaded zucchini
- Enjoy!
Recipe Notes:
- The chimichurri sauce can be made ahead and used as a sauce on it own or as a marinade for other vegetables to top the pasta
- Unused chimichurri sauce can be stored covered in the refrigerator for 3-4 days
- This recipe can be served cold or reheated