I was working home on a Friday and was truly stumped. Friday lunches are typically an “everything but the kitchen sink” combo of meal prepped veggies and protein, thrown in some sort of salad or quinoa bowl. This particular Friday, I thought my options were limited, and searched on every healthy delivery service available, but nothing sounded appealing. Then I realized, my options were actually more limitless than I initially thought, since I had access to a kitchen.
Pasta really struck a cord with me, and I was craving the healthy protein-packed carbs that Banza, chickpea pasta offers. This bowl of goodness contained all of the protein and greens I typically throw into a salad, into a pasta bowl instead. With garlic, olive oil and avocado, no sauce is necessary! This recipe is flavorful, light and delicious, yet will satisfy your yearning for an Italian, family-style meal.
Be careful with how many servings you make, because it is SO tempting to eat the entire box…..I promise I am not speaking from experience ;). Recipe below speaks to half of a box (2 small servings, or a little more than 1, 3.5 oz serving, depending on your individual needs), and nutrition info for the pasta can be found here. With that in mind, pasta is meant to be shared, so grab a friend and an extra fork, and enjoy!
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- 1/2 box Banza pasta
- 1 cup Roasted Brussels sprouts baked in oven, pre-made from meal prep
- 2 cups Sauteed Kale
- 10-12 pieces Sauteed or grilled baby shrimp 5-7 per serving
- 3 tbsp extra virgin olive oil 1 tbsp for veggies, 1 to top off pasta, 1 one for shrimp
- 1/3 avocado chopped
- 2 tsp garlic
- red pepper flakes
Ingredients
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