Spelt Pasta With Chickpeas and Broccoli

iVillage Member
Registered: 04-01-2004
Spelt Pasta With Chickpeas and Broccoli
1
Wed, 03-26-2008 - 10:00am
Spelt Pasta With Chickpeas and Broccoli (Phases 2 and 3)

Serves 2 (11/2-cup servings)

Description
High in fiber, protein, and B vitamins, spelt (an ancient cousin of wheat) is full of nutty flavor. Look for it in health food stores and in the health food section of some supermarkets, or use whole-wheat pasta instead.

Prep time: 10 minutes
Start to finish: 20minutes

Ingredients
1/2 (3/4-pound) head broccoli, cut into florets (1 to 11/2 cups)
4 ounces spelt or whole-wheat linguine
1/2 tablespoon extra-virgin olive oil
1/2 onion, diced
1 garlic clove, minced
1/2 (15-ounce) can chickpeas, rinsed and drained
1/2 tablespoon fresh lemon juice
1/8 cup finely grated Parmesan cheese (optional)
Salt and freshly ground black pepper

Instructions
Blanch broccoli in a large saucepan of salted boiling water until crisp-tender, about 3 minutes. Remove from water with a slotted spoon and set aside. Add pasta to water and cook according to package directions. Scoop out 3/4 cup of pasta cooking liquid and reserve. Drain pasta. Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add chickpeas, broccoli, and pasta cooking liquid. Bring to a simmer and cook until heated through, about 2 minutes. Add pasta and lemon juice; stir to coat. Cook until water is mostly evaporated, about 3 more minutes. Season with salt and pepper to taste and serve with cheese, if using.

Recipe from The South Beach Diet® Quick & Easy Cookbook.

Nutritional Information:
340 calories
6 total fat (0.5 g sat)
64 g carbohydrate
14 g protein
10 g fiber
320 mg sodium

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iVillage Member
Registered: 11-17-2007
Sat, 07-26-2008 - 10:32am

I see this was posted awhile ago, but I made it for lunch today and it was really good. I used more broccoli and served the parmesan cheese on the side and plan on having it cold another day with cherry tomatoes and feta cheese. Very good.


Patri