Chickpea Pasta with Zucchini & Sundried Tomatoes

In the recent years, there have been available on the market some types of dry pasta made of legumes rather than wheat.

Chickpea pasta is one of them. In this recipe, I used it to make a fun and tasty main course.

It is really delicious, so you should really try it 🙂

  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time8 Minutes
  • Servingserves 2 people
  • Cooking methodStove
  • CuisineItalian


  • 250 gchickpea pasta
  • 2zucchini (medium size)
  • 2 spoonssundried tomatoes
  • 2 spoonsextra-virgin olive oil
  • 1onion
  • 1 clovegarlic
  • 1 sprigfresh parsley
  • 1 pinchground dry oregano
  • 1 pinchtable salt


  1. – chop the onion and the garlic finely, and transfer them into a saucepan;

    – sprinkle a generous pinch of salt onto them and pour the oil, mix well;

    – chop the zucchini in small cubes and put them onto the onion, top with the dry oregano;

    – cover the saucepan with its lid and put it onto the stove on medium fire;

    – as soon as the oil starts to fry, lower the heat to medium and allow the vegetable to stew in their own liquids (it will take about 20 minutes);

    – remove the saucepan from the stove and keep it aside while you cook the pasta;

    – cook the chickpea pasta in abundant salted boiling water (it will take around 8 minutes), then drain it and transfer it onto a large bowl;

    – add the cooked zucchini sauce and mix well;

    – chop the sundried tomatoes with a knife and add them to the pasta, mix everything well;

    – serve topped with some fresh parsley;

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