Chickpeas And Broccoli Pasta Recipe

Summary

VegetarianMain Ingredient
Interest Group

Ingredients

 Golden raisins2 Tablespoon
 Sliced onion1⁄2 Cup (8 tbs)
 Pignolias1⁄2 Ounce (pine nuts)
 Reduced calorie tub margarine2 Teaspoon
 Garlic clove1 Small, minced
 Tomato paste1 Tablespoon
 Broccoli florets2 Cup (32 tbs)
 Cooked pasta twists1 Cup (16 tbs)
 Canned chick peas4 Ounce, drained, rinsed

Nutrition Facts

Serving size: Complete recipe

Calories 800 Calories from Fat 153

% Daily Value*

Total Fat 18 g27.6%

Saturated Fat 2.7 g13.5%

Trans Fat 0 g

Cholesterol 79.2 mg26.4%

Sodium 578.4 mg24.1%

Total Carbohydrates 139 g46.4%

Dietary Fiber 9.2 g37%

Sugars 21.7 g

Protein 33 g65.1%

Vitamin A 223.3% Vitamin C 566.5%

Calcium 26.1% Iron 49.6%

*Based on a 2000 Calorie diet

Directions

1. In small mixing bowl combine raisins and 1/4 cup water; set aside.
2. In 3-quart microwavable casserole combine onion, pignolias, margarine, and garlic: cover and microwave on High (100%) for 2 minutes.
3. Add tomato paste to raisin-water mixture and stir to combine; stir into onion mixture. Add broccoli florets and stir to combine. Cover and microwave on High for 5 minutes, stirring once halfway through cooking.
4. Add pasta and chick-peas and stir to combine. Cover and microwave on High for 3 minutes, until thoroughly heated.
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