All the Veggies and Chickpea Pasta

This is what you do when it's rounding out farmer's market season, and you have run out of ideas for "new" healthy things to do with zucchini and squash. You throw it all into a pasta. And in this case, you use a chickpea pasta because it's delicious, and filling and wonderful. This was our first time using a pasta that wasn't regular or whole wheat. I was shocked at how good it was, and how much less "pasta" I used because it filled me up more. We used the Banza Chickpea Penne, which is lower in carbs and higher in protein than regular pasta.

All the Veggies and Chickpea Pasta

• 1 tablespoon olive oil
• 1 head broccoli cut into small florets
• 1/2 yellow onion diced
• 4 garlic cloves minced
• 1-2 zucchini (depending on the size) cut into bite sized pieces 
• 1 squash cut into bite sized pieces 
• 1 large tomato diced
• 1/2 cup of snap peas, sliced on the diagonal into 1/2 inch pieces 
• 1/4 cup basil leaves cut into thin strips 
• 1 8 oz package chickpea penne (I use Banza)
• 2 oz fresh mozarella torn into pieces
• salt and pepper
• 1/2 teaspoon lemon pepper

1. Cook Chickpea pasta according to box. DO NOT OVERCOOK. And save about 1/4 cup of cooking water. 
2. In a large skillet (I mean a big one, you will eventually add the pasta in here too), heat olive oil over medium heat. Add onion and garlic and cook until onion is translucent.
3. Add broccoli and squash to the skillet. Season with salt and pepper and lemon pepper. Cook until it's tender but still has bite to it, stirring occasionally. 
4. Add in diced tomatoes and cook until heated through. Add in saved pasta water. Add in snap peas.
5. Toss in the pasta and stir to coat and combine well. 
6. Top each of four servings with mozzarella and fresh basil.