Serves 6
Garbanzo from Spanish or chickpeas from French are the same bean, packed with 23% of protein for this pasta dinner.
1 lb. (450 g) rotini or your favorite pasta
3 Tbs. (40 ml) olive oil
1/2 cup (125 ml) chopped organic walnuts
1/2 lb (225 g) each diced orangic: zucchini and summer squash
1/8 tsp. (0,6 ml) pepper
1/2 tsp. (2,5 ml) salt (optional)
1 can (15 1/2-oz) (480 g) organic garbanzo beans, drained and rinsed
1/4 cup (1,25 ml) fresh, chopped mint
3/4 cup (150 ml) shredded Parmesan cheese or your favorite Italian cheese
1. Bring to boil in lightly salted pot of water.
2. Add pasta and cook 8-10 minutes.
3. Drain, toss in a large bowl with 1 Tbs. (15 ml) of olive oil. Set aside.
4. Sauté the walnuts in a skillet over medium heat, about 5 minutes. Put in a bowl and set aside.
5. Heat 2 Tbs. (25 ml) olive oil in the same pan on medium-high.
6. Add zucchini, summer squash, pepper and 1/4 tsp. (1,25 ml) of salt (optional) and cook 5 minutes.
7. Add garbanzo beans and walnuts for about 2 minutes.
8. Add vegetable mixture to the pasta, mint, and 1/2 cup (125 ml) Parmesan cheese.
9. Stir to combine.
10. Top with remaining cheese.
-modified "Family Circle" magazine
Serve with:
mixed salad greens and olives with
dressing: 2 Tbs. (25 ml) balsamic vinegar, 1 tsp. (5 ml) Dijon mustard, 1/8 tsp. (0,6 ml) garlic salt and black pepper, 5 Tbs. (65 ml) olive oil
