This post is sponsored by Barilla. We teamed up to introduce their new line of one-ingredient legume pastas made from chickpeas or red lentils. If you love pasta and want more nutrition in every meal, you’ll enjoy these legume pastas and this Spring Veggie Pasta recipe.
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Spring is my favorite season in Los Angeles. Temperatures stay mild, and the rare rain brings a welcome slice of green to this otherwise dry city. Last spring I was delighted to see bright wild grass and little patches of green popping up all over town.
This coming spring feels especially meaningful because I’m entering my first year of motherhood. My winter baby and I will be finishing the fourth trimester right in the middle of the season. I don’t know every twist and turn that will come with being a new mom, but I’m hoping the renewing energy of spring will be a beautiful backdrop for all the new changes ahead.
While I’ll be patient about sharing any of my baby-focused kitchen experiments with my little one, taking care of my own nutrition is more important than ever. This Spring Veggie Pasta will be a go-to dish when I want something seasonal, satisfying, and quick to prepare. It highlights grilled or sautéed asparagus, zucchini, red onion, ripe tomato, and plenty of fresh basil — all bright spring flavors that pair naturally with pasta.
For the pasta I used Barilla’s Chickpea Casarecce from their new Legume line. These pastas are made from a single ingredient — chickpea flour — so they deliver many of the benefits of legumes: fiber, B vitamins, iron, protein, and potassium. I especially like that a bowl of this pasta feels both nourishing and energizing.
This is a complete meal on its own, but I often serve it alongside a simple salad to make the plate even more nutritious and varied in texture. The dish also adapts easily: grill the vegetables for a smoky edge, or sauté them for a fresher, pan-roasted finish.
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Barilla Legume pastas are available in several varieties, including Chickpea Rotini, Chickpea Casarecce, Red Lentil Penne, and Red Lentil Rotini. Each offers a slightly different texture and shape, so feel free to try them all to find your favorite.
Spring Veggie Pasta
By: Jenné Claiborne
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4–6
Ingredients
- 1 box Barilla Chickpea Casarecce
- 2 tablespoons grapeseed oil (or another neutral oil)
- 2 cloves garlic, minced
- 2 ripe tomatoes, diced
- ¼ red onion, thinly sliced
- 1 large zucchini, sliced into rounds or half-moons
- 1 cup asparagus stalks (about ½ bunch or ¼ lb), quartered crosswise
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 bunch fresh basil, about 1 cup chopped
- Extra virgin olive oil for finishing
Instructions
- Bring 4 quarts of salted water to a boil. Add the chickpea pasta and cook for 6–8 minutes for al dente (or 7–9 minutes if you prefer a softer texture). Drain well and toss with a little extra virgin olive oil in the colander to prevent sticking.
- Meanwhile, heat the grapeseed oil in a large skillet over medium heat. Add the minced garlic and sauté briefly until fragrant and just starting to turn golden — watch carefully so it doesn’t burn.
- Add the diced tomatoes and reduce heat to medium-low. Cook until tomatoes soften, about 5 minutes. If you prefer all the vegetables cooked in the skillet, add the sliced onion, zucchini, and asparagus now. Cook another 8–10 minutes, stirring occasionally, until the vegetables are tender but still vibrant and slightly crisp.
- Alternatively, you can grill the zucchini, asparagus, and onion on an indoor grill pan or outdoor grill. Grill each side until lightly charred and tender while keeping the asparagus slightly crunchy.
- Toss the cooked pasta into the skillet with the tomatoes and vegetables. Season with sea salt and freshly ground black pepper to taste.
- Stir in about half of the chopped basil. Serve with an extra drizzle of olive oil and a sprinkling of the remaining basil over the top.
Serving tips: this pasta is lovely warm or at room temperature. Leftovers keep well in the refrigerator for 2–3 days; reheat gently or enjoy chilled as a pasta salad. If you’d like more richness, finish with a spoonful of olive tapenade, a sprinkle of toasted nuts, or a few crumbles of a favorite cheese (if not keeping the dish dairy-free).
Enjoy the fresh, simple flavors of spring with this easy, nourishing pasta. The legume-based pasta adds protein and fiber, making the bowl satisfying and balanced — perfect for busy evenings or a relaxed weekend meal.