This is a flavor packed 30 minute meal. The roasted tomatoes add so much flavor that just bursts in your mouth. The roasted chickpeas add a wonderful texture to the farfalle. The Spinach Pesto not only adds flavor, it adds tons of nutrients. I love when you can make delicious feel good food in 30 minutes.
Preheat oven to 400 degrees. Place the tomatoes on a non-stick or parchment lined baking sheet around the edges and the chickpeas in the center of the baking sheet. Sprinkle All-Purpose Seasoning on top of the tomatoes and chickpeas.
Roast the tomatoes and chickpeas for 25 minutes, stirring halfway through the roasting time.
While the tomatoes and chickpeas are roasting bring the water for the farfalle to a bowl. Cook farfalle according to package directions. The Jovial brand takes 10 minutes to cook.
Make the Spinach Pesto while the water is coming to a boil, and the tomatoes and chickpeas are roasting.
Drain pasta and return to pot the pasta was cooked in. Add the Spinach Pesto, roasted cherry tomatoes and chickpeas. Stir until all the ingredients are well combined.
This is great with my Easy “Cheesy” Focaccia Bread.
Serve. Eat. Enjoy.
The Spinach Pesto was a big hit in my house. The added butternut squash noodles was a hidden benefit. You could not even tell they were in there. My husband did not even know the main ingredient in the pesto was spinach. There were all kinds of hidden treasures in this dish. The best thing is that it was delicious, oh and under 30 minutes to make.
- 12 oz gluten-free spaghetti (I like jovial)
- 12 oz Butternut Squash Noodles (I used Green Giant frozen noodles)
- 1 recipe Spinach Pesto
- 1/2 c pasta water
In a large dutch oven cook the spaghetti according to the package instructions over medium heat. Drain (reserve 1/2 c of cooking liquid), rinse and set aside.
In a medium skillet cook the butternut squash noodles over medium heat until the noodles are heated through and there is no liquid.
Return spaghetti noodles to the dutch oven. Add the butternut squash noodles, pesto and water. Stir the ingredients together until they are completely combined.
Optional: You can top with a bread crumb mixture. You can find the topping in my Spaghetti Squash Pomodoro recipe.
Okay, I will be honest with you. I am not a big fan of parsley. I feel like I am eating grass. I am just not that keen of the flavor. Also, a little basil goes a long way for me. Too much basil and I feel like I am eating black licorice, and I really do not like black licorice at all. I shiver just thinking about it.
That is why I came up with this pesto that has nutrient packed spinach and a touch of basil. Just enough basil to get a little of the flavor, but not over powering. I served the pesto with some brown rice spaghetti and butter nut squash noodles – Delicious.
- 2 tbsp, pine nuts, toasted
- 1 tsp garlic, minced
- 1 lemon, zested
- 4 c baby spinach
- 1 tbsp basil
- 3 tbsp Vegetable Stock
- 1/4 c nutritional yeast
- pinch of Himalayan salt and pepper
Toast the pine nuts of medium heat in a non-stick skillet. Be careful, and keep an eye on the pine nuts. They can easily burn if you walk away.
Combine all the ingredients into a food processor and process until it almost looks like a paste.
You can thin it out with more vegetable stock or some pasta water. Both will work just fine.
Serve. Eat. Enjoy.