Chickpea Spaghetti with Vegetable Medley


  • 1 Box Tolerant Chickpea Spaghetti
  • 4 Tbsp. Extra virgin olive oil
  • 1 Vidalia onion, diced
  • 1 Carrot, diced small
  • 1 Bunch asparagus, sliced on a bias
  • 1 Red bell pepper, diced ½ inch
  • 1 Cup spring peas, defrosted
  • ½ Cup Parmigiano cheese, grated (optional)
  • 1 Tbsp. Green onions, sliced thin
  •  Sea salt to taste
  •  Black pepper to taste


Place a pot of water to boil, cook pasta according to directions but drain two minutes under reserving 2/3 cup water. Meanwhile, in a skillet over medium/high heat 3 tbsp. of the olive oil. Add vegetables and sauté over high heat for 3-5 minutes. Drain pasta and toss with vegetables and cooking liquid. Finish  with remaining extra virgin olive oil, cheese and green onions.