Interview with Dr. Stephen Sinatra & Yellow Squash, Feta & Chickpea Pasta
Recipe type: Main
  • 1 bag Vervana Chickpea Pasta
  • Vervana olive oil- I used both garlic and basil infused
  • 1 yellow butternut squash
  • 3 cloves of garlic
  • cherry tomatoes
  • handful of arugula
  • ¼ cup feta cheese (I chose a feta with cracked peppercorn)
  • black olives
  • dash of salt and pepper
  • red pepper flakes
  • asiago cheese for the top
  • garnish with parsley if desired
  1. Preheat oven to 425. Cut squash, cherry tomatoes, and garlic and place in a bowl then add about 1 tablespoon of basil infused olive oil and toss until coated. Place on cookie sheet and roast vegetables for approximately 10 minutes. While veggies are roasting boil water and cook chickpea pasta for 5 minutes and drain. Place pasta in large serving bowl, add roasted vegetables, add arugula, about 1 tablespoon of the garlic infused olive oil, olives, feta cheese, spices and toss. Top with red pepper flakes, fresh parsley and asiago cheese. Enjoy!
Recipe by Eat Pray Get Well at