Mediterranean Remix Pasta

Yield: 4 servings
Calories: 338
Theme: Dinner
Rating:  This recipe has not been rated

Chickpea pasta is a great alternative to traditional, high-carb pastas. The pasta is not the star of this dish, however; the delicous vegetables are center stage in this recipe. The tangy artichoke hearts pair well with the roasted flavor of the red peppers. Top with feta cheese for a creamy addition.  


  • 1 package of Banza Chickpea Pasta
  • 1 cup roasted red peppers, chopped and drained
  • 1 cup broccoli florets
  • 1 tbsp olive oil
  • 3 cloves garlic, thinly sliced
  • 1 can artichoke hearts, drained, rinsed and quartered
  • 1/4 cup feta cheese
  • salt, to taste
  • pepper, to taste


In a large pot of boiling salted water, cook pasta until al dente according to package directions, drain.

Return pasta to pot.

In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic, season with salt and pepper, cook, stirring occasionally until lightly browned.

Add broccoli and cook for 3-4 minutes.

Add artichokes and roasted red peppers, cook until starting to brown, 2 to 3 minutes.

Add pasta to skillet. Stir in remaining oil.

Serve with optional cheese.


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