Cooking Instructions
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Step 1
Cook
Chickpea Pasta (225 g)
according to package directions.
Step 2
Combine
Olive Oil (60 mL)
,
Honey (40 g)
,
Apple Cider Vinegar (15 mL)
,
Garlic (1 clove)
,
Sea Salt (6 g)
,
Dried Parsley (as needed)
,
Dried Basil (1 g)
,
Italian Seasoning (1 g)
, and
Onion Powder (as needed)
in a small bowl and whisk together.
Step 3
Add
Carrots (75 g)
,
Green Bell Pepper (1/2)
,
Red Bell Pepper (1/2)
,
Yellow Squash (1)
,
Zucchini (1)
, and
Sweet Onion (1)
to a large skillet, pour dressing over veggies and stir to coat. Cook over medium heat for 10-12 minutes or until vegetables are tender and cooked to your preference.
Step 4
Once pasta has cooked, drain and add to vegetables. Stir until well combined.
Step 5
Sprinkle with
Shredded Colby Jack Cheese (60 g)
and
Vegetarian Parmesan Cheese (15 g)
. Allow cheese to melt then serve.
