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Penne with Chickpeas & Roasted Vegetables

November 1, 2013

Preparation Time: approximately 10 minutes

Cooking Time: approximately 25 minutes

Serving Size: 1 cup, Serves approximately 4

2 Slices on The Slice Plan


10 oz whole wheat penne pasta, dried

4 TB olive oil

½ yellow onion, medium, small diced

1 TB garlic clove, chopped

15.5 oz can chickpeas, drained and rinsed

1 ea bell pepper, orange or yellow, medium diced

15.5 oz can tomatoes, no-salt-added, fire roasted & diced

2 cups eggplant, diced medium (about ½ large eggplant)

1 cup zucchini, diced medium (about 1 large zucchini)

6 oz baby spinach

2 tsp Italian herb seasoning, dried

1 tsp kosher salt

1 tsp crushed red pepper flake

1 oz ricotta salata cheese, crumbled (optional)


Preheat oven to 400°F. Prepare pasta per package instructions. Drain, reserving about ½ cup of the starchy cooking water.

Combine 1 TB olive oil with chickpeas. Roast in oven, turning occasionally, until browned - about 15-20 minutes. Set aside.

Meanwhile, combine 2 TB olive oil and Italian herb seasoning with bell pepper, eggplant, and zucchini. Roast in oven, turning occasionally, until eggplant and zucchini are cooked al dente (softened with a slight crunch) - about 20-25 minutes. Set aside.

While vegetables and chickpeas are roasting, heat 1 TB olive oil in saucepan. Add onion and garlic; sauté until translucent. Add diced tomatoes and simmer. Add roasted chickpeas to mixture and toss completely. Remove from heat; add roasted vegetables and spinach and toss until spinach is completely wilted*. Season with salt and crushed red pepper. Combine well.

*Add some starchy cooking liquid, 1 TB at a time, if mixture becomes too thick/to create more sauce

Turn-out & Storage

Serve 1 cup mixture with 1 TB ricotta salata cheese per portion (optional). This is a great source of vegetables, protein, and healthy carb, at only 2 Slices!

Finished mixture may be stored under refrigeration for up to 3 days.

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