Sumac Roasted Zucchini w/ Penne & Feta
Sumac Roasted Zucchini w/ Penne & Feta
Zucchini is certainly plentiful during the Summer but is also enoyed during the cooler months. I like to think of this flavorful zucchini pasta as the bridge between the seasons. It’s a great way to use up any abundant home garden Zucchini and it celebrates the flavors of Summer. The sumac, thyme, oregano and feta all lend a wonderful mix of flavors that make this pasta vibrant and tasty. The crispiness of the roasted chickpeas, chewy pasta and creamy vegan feta bring a balance of textures. Whip up a pot during the week for lunch & dinner or make some for a weekend gathering.
Serves 5-6
Ingredients
3 Large Zucchini sliced thick and then in quarters
1 lb (424g) Penne Pasta
15.5oz (439g) Garbanzo Beans
5 oz (122g) Vegan Feta crumbled
1 cup (236ml) of reserved Pasta Water
1 Large Onion (260g) diced
4 cloves of Garlic minced
Juice from 1 Lemon
Zest of 1/2 Lemon
3 Tbsp (45ml) Avocado Oil
2 Tbsp (30g) Vegan Butter
1 1/2 tsp (7.5g) ground Sumac
2 tsp (10g) Onion Powder divided
1 tsp (5g) fresh Thyme chopped
1 tsp (5g) fresh Oregano chopped
Salt & Pepper to taste
Directions
1.Cut the zucchini into thick slices and then into quarters. Lay them out on a lined baking sheet in a single layer. Drizzle with a bit of oil and top with sumac, onion powder, salt & pepper. Zest half of a lemon and set the zest aside. Cut the lemon in half remove the seeds and add it to the baking sheet. Bake at 450 for 25-35 minutes. flipping the zucchini half way through. Set aside
2. Drain and rinse your chickpeas, pat them dry and add them to a lined baking sheet in a single layer. Drizzle them with a bit of oil and top with onion powder, salt & pepper. Use your hands to give them a mix to make sure they are all coated. Bake at 425 for 15 -20 minutes or until browned and crispy. Set aside.
3.Cook your pasta according to package directions. Reserve a cup of the pasta water before draining.
4. While the pasta is cooking start the rest of the dish. In a large pan on medium heat add 1 Tbsp of oil and the vegan butter together. Once the butter has melted add in the onions and sauté for 4-6 minutes or until translucent. Add in the thyme, oregano and garlic and cook for 2 minutes or until the garlic is fragrant.
5. Add in the roasted zucchini, roasted chickpeas, lemon zest and lemon juice and mix together. Add in the cooked pasta and about 1/2 the reserved pasta water. Season with salt & pepper and mix until combined. Add in the vegan feta and mix well. Allow everything to heat through before serving.
