Friday, March 11, 2011

Pasta with Veggies and Chickpeas

  • I have gotten two different requests this past week: one for a vegetarian dish and one for a pasta dish.... well this one helps both of my followers :-) I suggest a little extra salt because it was a little bland but still very healthy and very satisfying!
  • (I found this recipe on

  • 1 pound asparagus, cut into 1-inch pieces
  • 1 red pepper, chopped
  • 1/2 teaspoon each salt and black pepper
  • 1 package whole wheat penne pasta
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
  • Pinch of freshly grated nutmeg

1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.

2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.

3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.

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