When you first think of pasta, a carbohydrate heavy, warm comfort dish instantly comes to mind. But it’s 2018, and we no longer have to take in all the carbs to still enjoy your “traditional” favorites, like my Chickpea Pasta with Broccoli Pesto.

The chickpea pasta is a healthy substitution to traditional wheat or flour pasta. Packing 25 grams of protein, 13 grams of fiber with only 43 grams of carbohydrates per serving – it can’t be beat!  I personally prefer and used Banza Chickpea Penne Pasta in this recipe because it tastes and looks exactly like traditional pasta once cooked.

I also used this easy broccoli pesto recipe to pair with the pasta that can be made while your pasta is boiling. Broccoli pesto is a good substitution for a traditional basil pesto as you will get more fiber and nutrients overall.  Crucifierous vegetables such as broccoli, cabbage, cauliflower, Brussels sprouts, kale all contain “indoles” which research studies suggest may be protective against cancer.

If you try our Chickpea Pasta with Pesto and Baby Mozzarella, we’d LOVE to see your photos! Tag us on instagram @fridgetofork, and be sure to let us know how it turned out in the comments below!

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