This quick Pasta I can enjoy any day, any time!

By Yeung Man Cooking · 25 min

Ingredients

Instructions

1. Boil a pot of water for the pasta. Finely chop the garlic, dice the red onion and zucchini, slice the cherry tomatoes, and rinse and drain the chickpeas.
2. Heat a sauté pan over medium heat. When the water boils, cook the fusilli according to the package, stirring now and then.
3. Add olive oil and red onion to the pan and sauté for 3 to 4 minutes. Add the garlic and sauté for a couple of minutes. Add the zucchini with the salt, chili flakes and dried oregano and sauté for a couple of minutes.
4. Push the vegetables aside, add the tomato paste to the middle and stir for about a minute, then cook for another couple of minutes. Add the chickpeas and cherry tomatoes and cook for a couple more minutes.
5. Before draining the pasta, scoop about 1/2 cup of pasta water into the pan and stir. Drain the pasta and add it to the pan, tossing to coat in the sauce.
6. Plate the pasta and top with micro greens.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicOnionTomatoRed onionTomato pasteCherry tomatoZucchiniChickpea