pasta with currants pinenuts garbanzos

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Pasta with Currants and Pine Nuts

 

Recipe By :Cole's Home Library Mini-Menus Cookbooks: Healthy Eating

Serving Size : 6 Preparation Time :0:00

Categories : Mediterranean

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

2 garlic cloves -- crushed

2 medium onions -- finely chopped

1 cinnamon stick

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon garam masala

10 ounces canned garbanzo beans -- rinsed and drained

8 ounces cherry tomatoes -- halved

1/3 cup dried currants

1/3 cup olive oil

1 pound penne (plain or ridged)

1/3 cup pine nuts -- toasted

1/4 cup shredded fresh basil

 

Heat oil in pan, add garlic and onions; cook, stirring, until onions are soft.

Add spices; cook, stirring, until fragrant. Add garbanzos (chickpeas), tomatoes,

currants and extra oil, stir until combined and heated through.

 

Add pasta to large pan of boiling water, boil, uncovered, until just tender;

drain. Combine garbanzo mixture and pasta in bowl; sprinkle with nuts and basil.

 

Recipe appears in the Pasta volume of the mini-menu series. May also appear in

other Cole publications or in Australian Women's Weekly Cookbooks.

 

Description:

" Fusion of flavors in this pasta dish - with garbanzo and basil and spice "

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Per Serving (excluding unknown items): 624 Calories; 26g Fat (36.2% calories

from fat); 17g Protein; 84g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

16mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit;

5 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 311 0 20028

 

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