Zucchini And Chickpea Gluten-Free Pasta
A vibrant, dairy-free pasta dish featuring protein-rich chickpeas and sautéed zucchini tossed in a garlic-infused olive oil sauce.
Prep
10 min
Cook
15 min
Total
25 min
Makes about
1 serving
Created together. Shared with you.
Made by Pam + Lila
Pam created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Evening comfort
Head toward bedtime properly fed
A satisfying evening meal can make the night feel simpler. Notice whether the portion and timing fit comfortably into your sleep routine.
Notice: timing + overnight comfort
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Large pot
Time saver
Storage: This dish keeps well in the fridge for up to 3 days, making it a great option for your meal prep goals.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Bring a large pot of salted water…
- 01
Bring a large pot of salted water…
Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package directions until al dente.
Look for: al dente
Tap card to mark done - 02
Heat olive oil in a large skillet…
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic clove and red pepper flakes, sautéing for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 03
Add the zucchini and chickpea to the…
Add the zucchini and chickpea to the skillet. Cook for 5-7 minutes until the zucchini is tender and slightly golden.
Look for: the zucchini is tender and slightly golden
Tap card to mark done - 04
Reserve a small amount of pasta water
Reserve a small amount of pasta water, then drain the pasta.
Tap card to mark done - 05
Toss the pasta into the skillet with…
Toss the pasta into the skillet with the vegetables. Add the lemon juice and a splash of pasta water to create a light sauce.
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Stir in the fresh parsley and season…
Stir in the fresh parsley and season with salt and black pepper to taste.
Tap card to mark done - 07
Serve warm
Serve warm, topped with toasted pine nut if using.
Ready when: everything is assembled and ready to enjoy
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