Minted Squash Rotini with Chickpeas

Minted Squash Rotini with Chickpeas
Servings: 6 Prep 15 mins Cook 12 mins


  • 1 pound rotini
  • 1/2 cup chopped walnuts
  • 1/2 pound zucchini, diced into 2 x 1/2-inch pieces
  • 1/2 pound summer squash, cut into 2 x 1/2-inch pieces
  • 3 tablespoons olive oil
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 15 1/2 ounce can garbanzo beans, drained and rinsed
  • 1/4 cup fresh mint, chopped
  • 3/4 cup shredded Parmesan

Make It

1. 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. Meanwhile, toast walnuts in a large saute pan over medium heat, about 5 minutes. Shake pan about halfway through cooking time. Set aside.

3. 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. 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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 523, Fat, total (g): 18, chol. (mg): 7, sat. fat (g): 4, carb. (g): 71, fiber (g): 7, pro. (g): 20, sodium (mg): 460, Percent Daily Values are based on a 2,000 calorie diet.