ZUCCHINI PASTA WITH FETA-BASIL-PISTACHIO CRUMBLE

1. Preheat oven to 425°F. 2. Add zucchini, sliced into ½ inch rounds, to a large sheet pan with 1 ½ tbsp olive oil, 1 tsp dried oregano, ½ tsp salt & pepper to taste. Toss to coat. Place the zucchini in oven for 20-25 minutes, flipping halfway. It should be browned on both sides, but careful not to let it burn. 3. While zucchini roasts, make the sauce & crumble. For the sauce, add ½ cup Greek style yogurt, 2 tbsp tahini, 2 tbsp olive oil, 1 tbsp yellow mustard, 2 tsp maple syrup, ½ tbsp balsamic vinegar, 1 tsp dried oregano, 1 tsp garlic powder, ½ tsp salt, ⅛ tsp pepper & 1 tbsp of water. Whisk to combine. For a thinner consistency, add water 1 tbsp at a time until you reach desired consistency (up to 3 tbsp). 4. For the crumble, add ⅓ cup pistachios & begin to chop them, then add ⅓ cup feta cheese, then 3 tbsp fresh basil & continue to do the same, chopping after each ingredient is added. Add salt, pepper & zest of ½ lemon & chop until mixture is combined & a “crumble” is created. 5. Cook 1 8-oz box Banza Chickpea Penne according to package directions. Add the cooked pasta to a medium bowl, add roasted zucchini & the prepared sauce. Toss to coat. 6. Plate the pasta and top generously with the feta-basil-pistachio crumble.