Balsamic Chickpea Pasta

I’ve been told to try that pasta brand “Banza” for a while, but I figured it’d taste bad like the other pasta alternatives I’ve tried! I ordered it in my grocery pick up to try and I actually really liked it. This recipe calls for lots of fresh veggies and a little chickpea pasta. I splashed a little Balsamic vinegar to top it off, but that’s optional. Jeff had three helpings, SCORE! We hope you love it too!


  • 4 tbsp avocado oil – or whichever oil you prefer to cook with
  • 1 box Banza Chickpea Penne Pasta
  • 2 tbsp minced garlic
  • 1/4 cup finely chopped red onion
  • 1 small pack prosciutto ripped or sliced up – I normally find mine by the meat counter at Neimans!
  • 3-4 cups multi-colored cherry tomatoes cut in half – the more colorful the better!
  • 1 zucchini diced
  • 1 teaspoon balsamic vinegar – I may have added a tad more in mine I love it!
  • Salt and pepper to taste
  • Freshly grated Asiago cheese for garnish


  1. Start making your pasta. Boil the chickpea noodles per package instructions.
  2. Heat the avocado oil in a large pan or skillet. Add your prosciutto into the pan for about 1-2 minutes. Then remove it onto a paper towel and let sit.
  3. In the same pan you’re already using, add in your minced garlic and red onion. Let it become fragrant for about 3 minutes, then add that zucchini in! Season the pan with salt and pepper.
  4. Check on your pasta! You don’t want it getting overdone. And feel free to drain it at this time.
  5. Add in the tomato halves and cook for another 2-3 minutes. Then add in those prosciutto pieces and combine it all up for another 3 minutes or so!
  6. Time to eat! Scoop some pasta into a bowl first. Then add your tomato blend on top. This is where I add a few shakes of my balsamic vinegar!
  7. Top your bowl off with that fresh Asiago cheese, and you have yourself a delicious dinner!

Enjoy! And feel free to message me with any questions!

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