About the Recipe
This colorful, classic Italian dish features a saucy medley of fork-tender veggies
Ingredients
½ red onion, chopped (1 cup)
1 large red bell pepper, chopped (1 cup)
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon Basil
1 teaspoon dried thyme
2 medium zucchini, halved lengthwise and cut into ¼-inch slices
1 15 oz can chickpeas, rinsed and drained (1½ cups)
1 cup oil-free marinara sauce
1 tablespoon white wine vinegar
Sea salt and freshly ground black pepper to taste.
2 cups uncooked pasta (I used red lentil, but any kind will work)
Preparation
Cook pasta per package instructions
Heat extra-large skillet over medium. Add the first 6 ingredients (through the thyme); cook 10 minutes, stirring often and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add zucchini; cook 10 minutes more or until zucchini is tender. Stir in chickpeas, marinara sauce, and vingar. Season with salt and black pepper.
Add pasta, heat thoughly and serve immediately.