Recipe modified from http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-primavera-recipe.html
Makes 2 servings
NUTRITION FACTS Per serving Calories 507 % Daily Value* Total Fat 22 g 34 % Saturated Fat 6 g 31 % Monounsaturated Fat 11 g - Polyunsaturated Fat 2 g - Trans Fat 0 g - Cholesterol 13 mg 4 % Sodium 466 mg 19 % Potassium 796 mg 23 % Carbohydrates 60 g 20 % Dietary Fiber 12 g 47 % Sugars 9 g - Protein 19 g 38 % Vitamin A 114 % Vitamin C 94 % Calcium 11 % Iron 26 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
- 1/4 pound sugar snap peas, halved lengthwise (fresh or frozen)
- 1 carrot, shredded
- 1/2 yellow bell pepper, cut into thin strips (or whatever color is preferred)
- 2 tablespoons extra-virgin olive oil
- Salt and pepper
- 1/2 cup of chick peas (aka garbanzo beans)
- 2 cloves garlic, thinly sliced
- 1/2 pint cherry tomatoes, halved
- 2 ounces goat cheese (or feta cheese), crumbled
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Add the sugar snap peas, carrots and bell pepper to the boiling water during the last two minutes of cooking. Reserve one-fourth cup of cooking water, then drain the pasta and vegetables and return to the pot.
- Meanwhile, heat one tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes and one-half teaspoon salt; cook until the tomatoes begin to wilt, about two minutes. Stir in one-fourth cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add half the goat cheese, one-half cup chick peas, drizzle with one tablespoon of olive oil and toss to combine.
- Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.