High Protein & Fiber Pasta Primavera
I know protein always gets all the hype when it comes to macronutrients. Protein is pretty important and kind of deserves the hype — however, we benefit from it BEST when we combine protein with carbohydrates and healthy fats.
Pairing protein and carbs at meals and snacks is essential for hormone and blood sugar regulation, which is why I love this high protein pasta!
Consuming protein and carbohydrates together allows for a steady release of insulin, a hormone that lowers blood sugar. That way, we don’t have severe dips and spikes in our blood sugar after eating. That way:
• Thyroid & sex hormone production and activity isn’t impacted since excess or deficient insulin can have this effect.
• We don’t tap into muscle stores in an attempt to raise low blood sugar levels.
High Protein & Fiber Pasta Primavera
Makes 4 servings
Ingredients
2 cups (8 oz) chickpea pasta, dry (Makes 4 cups cooked)
2 zucchini squash, green or yellow
1 cup cherry tomatoes
1 onion
1 bell pepper
3 Tablespoons olive oil
Fresh basil
Salt and pepper
Parmesan cheese (regular or dairy-free)
Directions
1. Preheat oven to 400 degree F.
2. Cut zucchini squash, tomatoes, onion, and bell pepper into bite-sized pieces. Spread out evenly on a pan and toss with 1 Tablespoon olive oil, salt, and pepper. Place in oven for 20-25 minutes.
3. Prepare chickpea pasta as directed on the box in a pot of boiling water.
4. Remove the vegetables from the oven when cooked and tender. Place vegetables in a serving dish.
5. Drain pasta when done cooking and return back to pot. Add 2 Tablespoons of olive oil and mix until pasta is coated.
6. Combine pasta with vegetables in serving dish. Top with fresh chopped basil and Parmesan cheese (optional). Enjoy!
I like to use Banza chickpea pasta.
But any lentil/bean based pasta will do to get the added protein and fiber!
