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:

1. Add all sauce ingredients to a food processor or small blender
2. Pulse the contents until fine and well incorporated
3. Make ahead and store covered in the refrigerator until ready to use

Pasta Instructions:

1. Preheat the oven to 425°F
2. Add zucchini, avocado oil and balsamic vinegar to a medium sized bowl, mix well
3. Sprinkle in salt, black pepper, garlic powder and gluten-free bread crumbs, toss to coat
4. Arrange the coated pieces of zucchini in a single layer on a lined baking tray
5. Cook the Zucchini for 20 minutes then flip the slices and cook for an additional 10 minutes or until beginning to become golden
6. 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)
7. Drain the pasta and rinse with warm water 
8. Return the pasta to the pot
9. Add the desired amount of chimichurri dressing the pasta and mix well
10. Top each serving with breaded zucchini
11. 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