I’ve been eating alternative pastas for several months now. They are SO good! I love that you get the feel and taste of eating pasta, but it’s actually packed with protein and is good for you! I’ve tried several brands at this point of varying price points, and I must say Banza is still my fav when it comes to chickpea pastas. The consistency is almost exactly like a pasta and it holds it shape after boiling! I was lucky enough to be sent a few boxes of the pasta from Banza, so I created an original recipe using Banza ziti! Of course it’s vegan and totally good to make on a weeknight for 2 people. Can I also mention that I used my homegrown Rosemary from my vertical garden to make the sauce?! Mhmmm! So good!

Rosemary Eggplant Chickpea Pasta:

• 1 medium Italian eggplant – diced
• 1 fresno chili – diced
• 2 tbsp worth fresh rosemary – roughly chopped
• 4 cloves of garlic – chopped
• 1/2 lemon – seeds removed
• salt
• ground black pepper
• 1/2 cup – 1 cup pasta cooking water
• 1 heaping cup of Banza Chickpea Ziti
• Olive Oil
• Arugula Microgreens – for garnishing

1. In a large non-stick skillet, place over medium-high flame. Pour in about 1-2 tbsp olive oil. Once hot, add in just the diced eggplant. Sprinkle over a little salt and sauté. Sauté the eggplant for a good 5-10 minutes until the eggplant is browned and fork tender. Remove and set on a plate aside.

2. Bring a large pot of water to boil. Sprinkle in salt and a drizzle of olive oil. Once the water is at a rolling boil, add in the Banza pasta.

3. While the pasta is boiling, place the same large skillet over medium-high flame. Add in about 1 tbsp more olive oil. Once hot, add in the garlic and chili. Sauté for about 1 minute and add in the rosemary. Sauté for about 2 minutes until fragrant. Add back in the eggplant and sauté. Add in some salt and pepper at this point.

4. Once the pasta is boiled to al dente, using a slotted spoon, add all of the pasta directly to the skillet and about 1/2 cup of the cooking water to the pan. Toss until the pasta is fully coated, squeeze in the lemon juice from halved lemon and cook until sauce slightly thickens. Add more water if necessary. Taste for salt and pepper – add more accordingly. Divide between 2 serving dishes and top with the arugula microgreens.

ENJOY!!