Recipe:

Capellini Pomodoro

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Serves 4

Thin pasta with a fresh tomato sauce comes together quickly for a satisfying weeknight supper.

Ingredients

3/4 pound cappellini, cooked al dente
2 teaspoons extra virgin olive oil
2 cloves garlic, minced
1 large tomato, chopped
1 cup fresh basil leaves, chopped
1 cup cooked chickpeas, rinsed and drained
1/4 cup grated Asiago cheese
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Method

Heat olive oil in a medium skillet over medium-high heat. Add garlic and tomato and cook, stirring frequently, for 2 minutes. Add basil, chickpeas and cooked pasta. Cook, stirring frequently, for 1 minute. Add Asiago, balsamic, salt and pepper. Taste and adjust seasoning. Serve immediately.

Nutrition

Per serving (about 8oz/217g-wt.): 450 calories (60 from fat), 7g total fat, 2g saturated fat, 17g protein, 80g total carbohydrate (6g dietary fiber, 5g sugar), 5mg cholesterol, 550mg sodium

Tags: Quick and Easy, Family Friendly, Italian, Vegetarian

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