Zucchini Pesto Pasta with Roasted Tomatoes & Chickpeas

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Ingredients

5 cups zucchini, halved lengthwise and cut into 1/4-inch slices ((2 large zucchini yield ~5 cups or 650 g))
1/2 large red onion, diced ((1/2 onion yields ~1 cup or 150 g))
1 pint cherry tomatoes, whole ((1 pint yields ~2 ½ cups))
1 (15 oz.) can chickpeas, drained and rinsed
4 Tbsp olive oil ((DIVIDED))
1/2 tsp sea salt ((DIVIDED))
1/2 tsp red pepper flakes ((DIVIDED))
12 oz. pasta of choice
1 cup basil pesto ((ensure vegan/dairy-free as needed // see notes for store bought recommendations))
Vegan parmesan cheese
Basil leaves

As published by Minimalist Baker.

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