Minted Squash Rotini with Chickpeas

Minted Squash Rotini with Chickpeas
Makes 6
Prep 15 m
Cook 12 m



  1. 1 of 4 Bring a pot of lightly salted water to a boil. Add rotini and cook 8 to 10 minutes. Drain, place in a bowl with 1 tablespoon olive oil and set aside.
  2. 2 of 4 Meanwhile, toast walnuts in a large saute pan over medium heat, about 5 minutes. Shake pan about halfway through cooking time. Set aside.
  3. 3 of 4 Heat remaining 2 tablespoons of olive oil in the same pan on medium-high. Add zucchini, summer squash, black pepper and 1/4 teaspoon salt and cook 5 minutes until slightly tender but still crisp; stir frequently. Add garbanzo beans and walnuts and heat through, about 2 minutes.
  4. 4 of 4 Add vegetable mixture to drained pasta with remaining 1/4 teaspoon salt, mint and 1/2 cup of Parmesan. Stir to combine, then top with remaining Parmesan.
Nutrition Information for Minted Squash Rotini with Chickpeas
Servings Per Recipe: 6
Per Serving: 20 g pro., 460 mg sodium, 4 g sat. fat, 7 mg chol., 18 g Fat, total, 71 g carb., 7 g fiber, 523 kcal cal.