Ingredients
| Quantity | Ingredients |
|---|---|
| 8 ounces | penne pasta |
| 1 tbsp | olive oil |
| 2 | zucchini, halved lengthwise and thinly sliced crosswise |
| 1 | red bell pepper, diced |
| 3 cloves | garlic, minced |
| 1 | 15 1/2-ounce can chickpeas, rinsed and drained |
| 1/2 tsp | basil |
| 2 tsp | grated lemon zest |
| 1 cup | chicken broth |
| 1 tsp | cornstarch |
| 1/4 cup | grated Parmesan cheese |
Directions
In a large pot of boiling water, cook the pasta according to package directions. Drain.
Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the zucchini, bell pepper and garlic, and cook, stirring frequently, until the vegetables are crisp-tender, about 7 minutes. Stir in chickpeas, basil and lemon zest.
In a small bowl, stir the broth into the cornstarch. Pour the cornstarch mixture into the skillet. Bring to a boil and cook, stirring, until the mixture is slightly thickened, about 1 minute.
Transfer the vegetables and chickpeas to a large bowl. Add the pasta and Parmesan and toss to combine.
Makes 4 servings.
Nutritional Information per serving: 350 calories, 9 g total fat, 2.2 g saturated fat, 6 mg cholesterol, 10 g fibe, 56 g carbohydrate, 16 g protein, 522 mg sodium
Source: www.wholehealthmd.com