Penne & Chick-Peas with Vegetables
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 chick-pea mixture.
  • 8 ounces penne pasta
  • 1 tablespoon olive oil
  • 2 zucchini, halved lengthwise and thinly sliced crosswise
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15-1/2 ounces) chick-peas, rinsed and drained
  • 1/2 teaspoon basil
  • 2 teaspoons grated lemon zest
  • 1 cup chicken broth
  • 1 teaspoon cornstarch
  • 1/4 cup grated Parmesan cheese

1. In a large pot of boiling water, cook the pasta according to package directions. Drain.

2. 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 the chick-peas, basil, and lemon zest.

3. 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.

4. Transfer the vegetables and chick-peas to a large bowl. Add the pasta and Parmesan and toss to combine.

Nutritional Information
Per serving: 350 calories, 8.7g total fat (2.2g saturated), 6mg cholesterol, 10g dietary fiber (2.3g soluble), 56g carbohydrate, 16g protein, 552mg sodium.
Good source of: fiber, folate, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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