Umbrian Chickpeas and Pasta - 7 pts

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Umbrian Chickpeas and Pasta - 7 pts

 

Recipe By :Quick After-Work Vegetarian Cookbook by Judy Ridgway

Serving Size : 4 Preparation Time :0:00

Categories : Quick Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound dried pasta -- such as fusilli, bows or macaroni elbow.

3 tablespoons extra virgin olive oil

3 stalks chopped celery

1 (8-ounce) can chickpeas -- or garbanzos

1/4 cup dry white wine

3 tomatoes -- peeled, seeded and chopped

salt and freshly ground pepper to taste

1/4 cup chopped fresh chives

1 tablespoon chopped fresh parsley

1/4 cup freshly grated Parmesan cheese

 

Cook pasta in a salted boiling water as directed on the package. Drain well.

 

Heat oil in a saucepan and saute celery 4-5 minutes.

 

Add chickpeas or garbanzos, wine and tomatoes and bring to a boil. Reduce heat

and simmer 4-5 minutes longer.

 

Add pasta, salt, pepper, chives and parsley. Toss all together and serve at

once, sprinkled with Parmesan cheese.

 

Serve 4.

 

 

Per Serving: Calories 331; Total Fat 14g (sat fat 3g); Fiber 6g; Carbs 40g;

Protein 10g; Chol 5mg; Sodium 355mg.

 

Description:

" 7 pts "

Cuisine:

" Italian "

S(Formatted by Chupa Babi):

" 02.12.08 "

Copyright:

" 1996 "

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Per Serving (excluding unknown items): 680 Calories; 17g Fat (22.4% calories

from fat); 25g Protein; 106g Carbohydrate; 15g Dietary Fiber; 4mg Cholesterol;

201mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 2

1/2 Fat.

 

NOTES : Chickpeas, or garbanzos, are a popular ingredient in the pasta dishes of

Central Italy. For a change include white kidney beans, pink beans or whole

lentils.

 

Nutr. Assoc. : 4363 0 0 0 0 0 0 0 0 0

 

 

 

 

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