 Pasta with Broccoli, chickpeas, and Tomato
Start to Finish – 30 minutes
2 cups uncooked pasta (rotini, shells penne)
14 oz frozen cut broccoli
14.5 oz can diced tomatoes
15.5 oz can chickpeas, drained
1 Tbsp extra virgin olive oil
1 clove garlic, crushed or grated
1 tsp dried oregano
1/8 tsp red-pepper flakes
¼ cup grated Parmesan cheese (fresh is best
- Start a large pot of water to boil, and gather all the ingredients
- Heat oil in 10-12” skillet over medium-high heat. Add chickpeas, garlic, oregano, and red-pepper flakes. Heat about 3 minutes stirring gently about 3 minutes. Chickpeas will turn golden in spots. Stir in tomatoes with juice, cover and cook simmer on low for 5 minutes.
- Add pasta to boiling water, set timer for pasta cook time LESS 2 minutes. 2 minutes before pasta is done, add broccoli to the pasta water.
- Ladle out 2/3 cup cooking liquid and add to chick pea mixture
- Drain pasta & broccoli, add to chickpea mixture, stir gently to blend. Spoon into bowls and top with parmesan
Makes 4 servings. Per serving: 350 cal, 15 g pro, 56 g carb, 8 g fiber
Tuna Pasta Salad
 Preparation time: 25 minutes, Cooking time: 8 minutes
2 cups macaroni, uncooked
2 6-ounce cans canned tuna, water-pack
1/2 cup zucchini, chopped
1/4 cup carrots, sliced
1/3 cup onions, diced
1/4 cup salad dressing, mayonnaise type
- Cook macaroni according to package directions. Drain.
- Drain tuna.
- Wash vegetables. Chop zucchini; slice carrots into thin slices; dice onions.
- Mix macaroni, tuna, and vegetables together in mixing bowl. Stir in salad dressing.
- Chill until ready to serve.
Makes 4 servings. Per serving: 405 cal, 13 g total fat
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