Gorgeous Garlic Tomato Shell Pasta!
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 249.2
- Total Fat: 1.8 g
- Cholesterol: 1.3 mg
- Sodium: 820.6 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 4.3 g
- Protein: 9.0 g
View full nutritional breakdown of Gorgeous Garlic Tomato Shell Pasta! calories by ingredient
Number of Servings: 4
Ingredients
-
• 1 1/2 Cups Small Shell Pasta, Uncooked
• 1/2 Cup Grape Tomatoes
• 1 1/2 Cup Fat-Free Chicken Broth
• 1 Cup Chickpeas
• 3/4 Tsp. Salt
• 1/4 Tsp. Crushed Red Pepper
• 1 Tbsp. Fresh Parsley, Minced
• 1 Tbsp. Lemon Juice
• 2 Tsp. Reduced Fat Parmesan Cheese
• 4 Garlic Cloves
Directions
1. Cook pasta in pot of boiling water until it reaches Al Dente. Drain, and set aside.
2. While pasta is cooking, spray a skillet with cooking spray, and bring to medium heat. Crush two of your garlic cloves, and cook in pan for about one minute. Add chickpeas, salt, pepper, and broth, and bring to a boil. Cover, lower heat, and simmer about 15 minutes.
3. Place chickpea mixture in a food processor, and process until smooth in texture. In a bowl, combine chickpea mixture with tomatoes, lemon juice, parsley, and remaining two cloves of garlic, minced. Toss to distribute the sauce.
4. Before serving, sprinkle with parmesan, garnish with fresh parsley, and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BARBIEGIRL16.
2. While pasta is cooking, spray a skillet with cooking spray, and bring to medium heat. Crush two of your garlic cloves, and cook in pan for about one minute. Add chickpeas, salt, pepper, and broth, and bring to a boil. Cover, lower heat, and simmer about 15 minutes.
3. Place chickpea mixture in a food processor, and process until smooth in texture. In a bowl, combine chickpea mixture with tomatoes, lemon juice, parsley, and remaining two cloves of garlic, minced. Toss to distribute the sauce.
4. Before serving, sprinkle with parmesan, garnish with fresh parsley, and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BARBIEGIRL16.