8 oz chickpea pasta
2 Tbsp olive oil
2 shallots, chopped
3 cloves garlic, minced
1 teaspoon Italian seasoning
2 cups cherry tomatoes
1 zucchini, cut into half moons
1 yellow summer squash, cut into half moons
1/4 cup fresh basil, sliced into ribbons
1/4 teaspoon red pepper flakes, optional
Prepare pasta according to package directions.
Heat olive oil in a pan on medium-high heat. Add shallots, garlic and Italian seasoning and cook for about 4-5 minutes until shallots are soft and garlic is fragrant.
Add cherry tomatoes and cook for about 8 minutes until tomatoes are soft. Use the back of a spoon to slightly mash down tomatoes to create extra fluid.
Once tomatoes are cooked down, cook zucchini and squash in the same pan. Continue to cook until all vegetables are tender.
Combine cooked pasta and vegetables in the pan until well combined. Top pasta with fresh basil ribbons, parmesan cheese and optional red pepper flakes. Enjoy!