Your child will be giddy with excitement when they open their lunchbox to find this colorful and yummy Legume Pasta Salad! A dish full of natural colors is a cue for health: It’s a sign of a rich array of phytonutrients, which are important for healthy, resilient children.
Gluten free & vegetarian; includes dairy-free option.
Fill ‘er up!
You can easily swap in any pasta you have on hand, but try out a chickpea or lentil pasta, which can generally be found at health food stores. These pastas boast a decent amount of fiber and protein, which will keep your little one’s tummy full for longer. Protein-rich pasta takes longer to digest than pasta made of mostly complex carbohydrates like whole wheat.
- 1 8 oz box gluten-free chickpea or lentil penne or fusilli pasta
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 1 red pepper, finely chopped
- Juice from 1 lemon
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated Parmesan, or nutritional yeast for dairy free
- 1/4 cup sunflower seeds
- 2 Tbsp fresh chopped basil
- Microgreens for garnish (optional)
- Cook pasta according to package directions until al dente. Drain and rinse with cold water immediately. Place in large salad bowl and set aside.
- Place frozen corn and peas in bowl. Boil some water in a kettle and pour over frozen corn and peas to thaw. Drain water from corn and peas and mix them into pasta along with red pepper. Toss with lemon juice, extra-virgin olive oil, and Parmesan or nutritional yeast. Top with sunflower seeds, fresh basil, and microgreens if using.
Per serving: 457 calories; 21 g protein; 22 g total fat (4 g sat. fat); 47 g total carbohydrates (5 g sugars, 10 g fiber); 118 mg sodium
