Penne & Chickpeas with Vegetables

Pastas and Stir-fries.
For a vegetarian dish, substitute vegetable broth or carrot juice for the chicken broth. If you have fresh basil around, use about 1/4 cup chopped in place of the dried basil called for, but do not add it until step 4, when you toss the pasta with the chickpea mixture.

Penne & Chickpeas with Vegetables


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


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