Vegetable Pasta

4 cups roasted vegetables (i.e. broccoli, mushrooms, bell peppers, tomatos, zucchini or summer squash, eggplant, etc.)

2 cups garbanzo beans, drained and rinsed

4 cups cooked pasta

1/4 cup and 1 tbsp. olive or vegetable oil

Salt and pepper to taste

Herbs of choice (thyme, rosemary, etc.)


Chop vegetables into 1-2” pieces and coat with olive oil and herbs of choice.

Place on baking sheet and roast for 35-40 minutes at 375, or until tender.

Cook the pasta per directions on the package.

Drain and rinse once fully cooked.

Sauté the garbanzo beans in 1 tbsp. olive oil until lightly brown.

Mix together the vegetables, beans, and pasta.

Season with salt and pepper and serve.