Zucchini Pesto Pasta with Tomatoes & Chickpeas
Zucchini Pesto Pasta with Tomatoes & Chickpeas Meal Prep Recipe
Make your weekdays easier by prepping delicious Zucchini Pesto Pasta with Tomatoes & Chickpeas in advance. This convenient meal prep idea focuses on saving time, storing properly, and preparing in batches.
Ingredients
- 5 cups zucchini (2 large), halved lengthwise and sliced into 1/4-inch pieces
- 1/2 large red onion, diced
- 1 pint cherry tomatoes, whole
- 1 (15 oz.) can chickpeas, drained and rinsed
- 4 Tbsp olive oil (divided)
- 1/2 tsp sea salt (divided)
- 1/2 tsp red pepper flakes (divided)
- 12 oz. pasta of choice
- 1 cup basil pesto (store-bought or homemade)
Meal Prep Steps
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Batch Prep Your Veggies:
- Preheat the oven to 425°F (218°C).
- On one baking sheet, spread out the sliced zucchini. On another, arrange the diced onion, cherry tomatoes, and chickpeas. Drizzle 2 Tbsp of olive oil and season each sheet with salt and red pepper flakes. Toss to coat.
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Roast and Relax:
- Roast the vegetables and chickpeas for 20-30 minutes, until tender and the tomatoes are bursting. This is the perfect time to cook your pasta!
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Cook the Pasta:
- While the veggies roast, bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
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Combine and Customize:
- Once everything is cooked, return the pasta to the pot and stir in the pesto. Add the roasted veggies and chickpeas, mixing well. Adjust seasoning as needed.
- Portion for Storage:
- Divide the pasta into meal prep containers. Let the containers cool to room temperature before sealing them. This prevents condensation, keeping your meal fresh.
Storage Tips
- Refrigerate: Store your Zucchini Pesto Pasta in airtight containers for up to 2-3 days.
- Reheat: You can heat individual portions in the microwave. If it seems dry, add a splash of water to moisten it.
- Not Freezer Friendly: This dish is best eaten fresh. Avoid freezing as the pasta texture may become mushy.
Time-Saving Tips
- Prep Ahead: Chop vegetables and cook chickpeas in advance. Store in the fridge until you’re ready to assemble.
- Use Store-Bought Pesto: To save time, opt for store-bought pesto instead of making your own. Many brands offer high-quality options.
This Zucchini Pesto Pasta with Tomatoes & Chickpeas meal prep recipe offers a healthy, satisfying, and quick meal option for your busy week. Dive into this flavorful dish anytime with minimal effort!