Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas | Recipio - Recipe Organizer & AI-Powered Cooking Companion
Whether you’re a gardener, farmers market goer, or just love summer produce, this is the dish for you! A summery zucchini pesto pasta with caramelized
Ingredients
- 5 cups zucchini halved lengthwise and cut into 1/4-inch slices
- 1/2 large red onion diced
- 1 pint cherry tomatoes whole
- 1 (15 oz) can chickpeas drained and rinsed
- 4 Tbsp olive oil divided
- 1/2 tsp sea salt divided
- 1/2 tsp red pepper flakes divided
- 12 oz pasta of choice gluten-free as needed
- 1 cup basil pesto vegan/dairy-free as needed
- to taste vegan parmesan cheese for serving
- to taste basil leaves freshly chopped, for serving
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