Main DishVegan/Plant based Recipes

Garbanzo Zucchini Pasta

Another great way to use up some of that summer lovin’ crop, zucchini. Combining the beans with the whole grain or legume-based pasta increases the fiber content and will blunt the blood sugar spike often seen with pasta. Leave me a comment below after you try it and let me know how you liked this recipe!

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Garbanzo Zucchini Pasta

Course Main Course
Cuisine GF, Italian, Vegan
Keyword pasta, spinach, zucchini
Prep Time 10 minutes
Cook Time 1 hour
Servings 12 servings
Calories 310kcal
Author Lucia Tiffany MPH


  • 1 ½ lbs. Brown rice pasta cooked (or other legume pasta)
  • 2 cups Zucchini sliced
  • 3 cups Garbanzo beans cooked
  • 4 cups Tomato sauce
  • 6 cups Tomatoes canned, diced
  • 5 cloves Garlic
  • 1 Tbs. Extra virgin olive oil optional
  • 1 ½ Tbs. Italian Seasoning
  • 1 ½ tsp. Basil
  • 1 tsp. Lucia’s Seasoned Vegetable salt or regular salt to taste


  • Crush all the garlic.
  • Simmer the garlic in a little bit of water for a few minutes.
  • Add all the other ingredients (except pasta).
  • Simmer slowly for about 1 hour.
  • Serve over the pasta.
  • Garnish with nutritional yeast flakes.


May replace the zucchini with spinach.
May use as a topper for brown rice or a baked potato instead of pasta.


Serving: 1/12th recipe | Calories: 310kcal | Carbohydrates: 65g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 447mg | Potassium: 635mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1070IU | Vitamin C: 20mg | Calcium: 53mg | Iron: 3mg
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