I was walking in the super market last week when I stumbled upon Banza pasta, and if you follow me on Instagram, you've seen I'm pretty obsessed. I usually tend to avoid pasta or use spiralized veggie noodles in its place. But this pasta is actually made from chickpeas. It's packed with protein, and it's gluten free. Just looking at the nutrition information alone will make you want to try it, not to mention the taste.
So one of the many experimental dishes I made was this one. Even though the pasta is nutritionally friendly, I still like to get those veggies in there. And I like to give things a twist by avoiding the traditional marinara sauce. This time I used balsamic vinegar and parmesan.
Here's what you'll need:
-4 oz Banza rotini
-4 oz brussel sprouts
-1/2 of large tomato, cubed
-2 tsp balsamic vinegar
-1 tbsp olive oil
-2 tbsp parmesan
-black pepper and sea salt to taste
1) Preheat your oven to 400 degrees. Cut off the bottoms of you brussel sprouts and remove damaged and excess leaves. Toss the brussel sprouts in olive oil, salt, and pepper, and bake for 30 minutes.
2) Cook the rotini according to the package instructions.
3) In two bowls, split the pasta, brussel sprouts, and tomatoes.
4) Mix the ingredients together and drizzle half of the balsamic vinegar over each bowl.
5) Top each with parmesan and additional black pepper as desired.
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