Bring at least 8 cups salted water to boil, add 3 packages of chickpea rotini + cook 6-7 min or until al dente, then drain + return to pot

Heat 2 tsp oil in skillet over med-high; wash, then slice 2 zucchini into ¼-inch rounds, add to pan, season with salt/pep + sauté 3-4 min until tender; set aside

Combine fresh zucchini + kale spinach pesto with pasta, then sprinkle on about ¾ of a package of crumbled goat cheese—tip: enjoy leftover pasta for lunch!

A note from our chefs: This recipe makes an extra serving. Cook everything as instructed, then enjoy it all today or save the extra portion for later.