Chickpea Fusilli with Zucchini Sauce


  • 1 medium onion
  • 6 cloves garlic
  • 24 ounces zucchini
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup of vegetable broth
  • 1/2 teaspoon kosher salt and black pepper to taste
  • 1/2 cup parmesan cheese
  • 1 box of Explore Cuisine Chickpea Fusilli


  1. Toss zucchini with garlic, onion, olive oil, salt and pepper and spread on a sheet pan. Roast 425F about 25 minutes, until tender and browned, tossing halfway.
  2. Meanwhile, bring a large pot of salted water to a boil. When boiling, add the pasta and cook according to package directions for al dente. Drain the pasta and don’t forget to save some of the pasta water!
  3. Remove the vegetables from the oven when done and transfer to a blender. Add the parmesan cheese and broth. Puree until smooth.
  4. Toss with the pasta, adding reserved water, as needed to loosen the sauce to your desired taste. Top with fresh black pepper and serve with Parmesan cheese, and enjoy!
Chickpea Fusilli with Zucchini Sauce

More Recipes

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published