This post is sponsored by Barilla. We partnered to introduce their new line of one-ingredient legume pastas made from chickpeas or red lentils. If you love pasta and want meals with more nutrition, you’ll enjoy their legume pastas and this Spring Veggie Pasta recipe.
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Spring is my favorite season in Los Angeles — the air is cool, recent rains make this usually dry city look lush, and bright green grass appears across the hills. This coming spring feels extra meaningful as I look forward to watching my little one grow up alongside the LA foliage. It’s my first time becoming a mom, and though there will surely be surprises, I’m excited that my winter baby and I will be finishing the “fourth trimester” during spring. I hope the season’s renewing energy brings fresh beginnings for us both.
While I wait to introduce my baby to more interesting foods, keeping myself nourished is a priority. This Spring Veggie Pasta is a seasonal favorite — bright, simple, and satisfying. It features asparagus, zucchini, red onion, tomato, and lots of basil — all the classic spring flavors.
I didn’t use ordinary wheat pasta for this dish. To boost nutrition, I used Barilla’s new legume pastas, specifically Chickpea Casarecce. Made only from chickpea flour, this pasta delivers the benefits of beans: fiber, B vitamins, iron, protein, and potassium. It’s wonderful to finish a bowl of pasta feeling energized and nourished.
Though this makes a complete meal on its own, I often serve it with a fresh salad to round out the plate.
Save this recipe for later — it’s worth trying!
Barilla Legume pasta is available on select online retailers and in stores. The line includes Chickpea Rotini, Chickpea Casarecce, Red Lentil Penne, and Red Lentil Rotini — a great way to explore different shapes and flavors.
Spring Veggie Pasta
Jenné Claiborne
Ingredients
- 1 box Barilla Chickpea Casarecce
- 2 tablespoons grapeseed oil
- 2 cloves garlic, minced
- 2 ripe tomatoes, diced
- ¼ red onion, thinly sliced
- 1 large zucchini, sliced
- 1 cup asparagus stalks, quartered width-wise
- ½ teaspoon sea salt + more to taste
- ½ teaspoon freshly ground black pepper
- 1 bunch fresh basil, chopped (about 1 cup)
- Extra virgin olive oil, for finishing
Instructions
- In a skillet, warm the grapeseed oil over medium heat.
- Add the minced garlic and sauté until it turns slightly golden; do not let it burn.
- Add the diced tomatoes and stir. Cook on medium-low until the tomatoes soften, about 5 minutes. If you prefer to sauté the other vegetables, add the red onion, zucchini, and asparagus now and cook 8–10 more minutes until tender but still bright and slightly crisp.
- Alternatively, grill the vegetables on an indoor grill pan or outdoors until they are tender but the asparagus retains a bit of crunch.
- To cook the pasta: bring 4 quarts of salted water to a boil, add the pasta, and cook 6–7 minutes for al dente (add 1–2 minutes if you prefer softer pasta). Drain well and toss immediately with a little extra virgin olive oil to prevent sticking.
- Toss the cooked pasta into the skillet with the tomatoes and vegetables. Season with sea salt and black pepper to taste.
- Stir in half of the chopped basil, then serve garnished with the remaining basil and a drizzle of extra virgin olive oil.
