Chickpea Fusilli with Spinach, Zucchini & Fire‑Roasted Tomatoes

Ingredients

• 1 box Trader Joe’s chickpea fusilli pasta

• 1 large onion, thinly sliced

• 3–4 cloves garlic, minced

• 6 mini sweet peppers, sliced

• 2 large zucchini, sliced or half‑moons

• 1 can organic crushed fire‑roasted tomatoes

• 1 bag of pre-washed fresh spinach

• ¼–½ tsp crushed red pepper flakes (to taste)

• Salt, garlic powder, paprika, black pepper, to taste

• 1–2 tbsp fresh basil, chopped

• 1–2 tbsp fresh cilantro, chopped

• Balsamic vinaigrette, for drizzling

Instructions

1. Cook the Pasta
   Bring a large pot of water to a boil. Cook the chickpea fusilli according to package instructions. Drain and set aside.

2. Sauté the Vegetables
   Heat a large skillet over medium heat.
   Add the onion and cook until softened and lightly translucent (about 3–4 minutes).
   Stir in garlic and cook for 30 seconds, until fragrant.

3. Build the Sauce
   Add the mini sweet peppers and zucchini. Sauté for 4–5 minutes until tender.
   Stir in the crushed fire‑roasted tomatoes, crushed red pepper flakes, garlic powder, paprika, salt, and pepper. Simmer for 5–7 minutes to let flavors meld.

4. Add Herbs
   Fold in fresh basil and cilantro.

Combine & Finish
Add the cooked pasta, fresh spinach, and sauce together and toss until evenly coated.
Drizzle lightly with balsamic vinaigrette just before serving.