Vegetable and Chickpea Penne

This vegetable and chickpea penne is a quick and easy weeknight meal that's packed with flavor and nutrients. It's made with whole wheat penne, broccoli, carrots, celery, zucchini, chickpeas, onion, and garlic. The vegetables are cooked in olive oil until tender, and then the chickpeas and penne are added and cooked until heated through. The dish is seasoned with salt and pepper to taste.

This recipe was inspired by a dish that I had at a local Italian restaurant. I loved the combination of vegetables and chickpeas, and I thought it would be a great way to get more vegetables into my diet. I started experimenting with different vegetables and different ways of cooking them, and I finally came up with this recipe. It's become one of my favorite weeknight meals, and I hope you enjoy it as much as I do.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound whole wheat penne
• 1 cup chopped broccoli
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped zucchini
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 cup chopped onion
• 2 cloves garlic, minced

Instructions

1. Cook penne according to package directions.
2. In a large skillet, heat olive oil over medium heat.
3. Add onion and garlic and cook until softened.
4. Add broccoli, carrots, celery, and zucchini and cook until tender.
5. Stir in chickpeas.
6. Drain penne and add to skillet.
7. Cook for 5 minutes more, or until heated through.
8. Season with salt and pepper to taste.

Why It Works

• The whole wheat penne provides a good source of fiber and complex carbohydrates.
• The vegetables are a good source of vitamins, minerals, and antioxidants.
• The chickpeas are a good source of protein and fiber.
• The olive oil adds flavor and healthy fats.
• The garlic and onion add flavor and depth of flavor.