Description
A simple yet flavorful pasta dish made with black bean pasta, garlic, and fresh vegetables. Perfect for a quick weeknight dinner that’s both hearty and healthy.
Ingredients
- 8 oz black bean pasta (or any legume-based pasta of your choice)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped (for garnish)
- 2 tablespoons Parmesan cheese (optional)
- 1 tablespoon lemon juice (optional for a fresh zing)
Instructions
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Cook the black bean pasta according to package directions, usually about 7-9 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
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While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
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Add the minced garlic, bell pepper, and zucchini to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
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Add the halved cherry tomatoes, smoked paprika, and a pinch of salt and pepper. Stir to combine and cook for another 2 minutes.
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Add the cooked black bean pasta to the pan with the vegetables. Toss everything together, adding a little reserved pasta water if needed to create a smoother consistency.
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Stir in the fresh basil and lemon juice (if using). Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
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Serve warm, topped with optional Parmesan cheese and extra basil for garnish.
Notes
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You can add cooked chicken, shrimp, or tofu to make this a more substantial meal.
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For a vegan option, skip the Parmesan cheese or use a plant-based alternative.
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This dish is great with a side of mixed greens or a light salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian-inspired
