Have you ever heard a dietitian nutritionist tell you to eat more legumes (beans, peas, chickpeas, and lentils)? Wish they told you to eat more pasta instead? Believe it or not, there is a solution. If you’re a regular shopper of the pasta aisle, you may have noticed that things now look a lot more colorful. Those orange, green, and black noodles haven’t expired, they’re made from legumes instead of flour! Legume-based pastas are much higher in fiber and protein than their wheat-based counterparts and can be used the exact same way. Chickpea pasta is currently the easiest variety to find at any big box grocer, and its mild flavor is well-suited for nearly any pasta dish. Lentil and black bean varieties are available too! Toss with a classic Italian red sauce or with Asian stir-fry veggies. Feeling something simpler? Chickpea spaghetti noodles taste great with minced garlic, fresh ground black pepper, extra virgin olive oil, and a pinch of grated parmesan. Try these other simple legume-based pasta recipes:

https://www.wellandgood.com/good-food/barilla-chickpea-red-lentil-pasta/
https://foodwithfeeling.com/one-pot-lentil-pasta/
http://www.kimberlyelise.com/legume-pasta-new-favorite-protein/