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Ingredientes
- 1/2 lb radiatore or possibly large shell pasta
- 1 c. Sauteed Mixed Vegetables (see recipe)
- 1 can Italian-style stewed tomatoes - (8 ounce) coarsely minced
- 1/3 c. sliced black olives
- 1 can chickpeas - (7 3/4 ounce) liquid removed
- 1/4 c. minced fresh parsley
- 1 Tbsp. extra virgin olive oil
- 1/8 tsp freshly-grnd black pepper
- 1/2 c. crumbled feta cheese
Direcciones
- Cook pasta according to package directions. Drain and cover to keep hot; set aside.
- Meanwhile, in a large bowl, combine cooked vegetables, tomatoes, olives, chickpeas, parsley, oil, and black pepper.
- Add in the warm cooked pasta to the large bowl and toss well. Top with feta cheese and serve hot.
- This recipe yields 2 servings.
- Comments If you couldn't find a 7 3/4-oz can of chickpeas and had to buy a larger one, toss any extra chickpeas on a salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 544g | |
| Recipe makes 2 servings | |
| Calories 1244 | |
| Calories from Fat 496 | 40% |
| Total Fat 55.68g | 70% |
| Saturated Fat 12.23g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 1158mg | 48% |
| Potassium 954mg | 27% |
| Total Carbs 153.46g | 41% |
| Dietary Fiber 18.5g | 62% |
| Sugars 4.62g | 3% |
| Protein 35.4g | 57% |
