Servings:
6 servings
Prep Time:
15 mins
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1 pound rotini
-
1/2 cup chopped walnuts
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1/2 pound zucchini, diced into 2 x 1/2-inch pieces
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1/2 pound summer squash, cut into 2 x 1/2-inch pieces
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3 tablespoons olive oil
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1/8 teaspoon pepper
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1/2 teaspoon salt
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1 can (15.5 ounces) garbanzo beans, drained and rinsed
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1/4 cup fresh mint, chopped
-
3/4 cup shredded Parmesan
Directions
1. Bring a pot of lightly salted water to a boil.
Add rotini and cook 8 to 10 minutes. Drain, place in a bowl with 1
tablespoon olive oil and set aside.
2. Meanwhile, toast walnuts in a large saute pan over medium heat, about 5 minutes. Shake pan about halfway through cooking time. Set aside.
3. Heat remaining 2 tablespoons of olive oil in the
same pan on medium-high. Add zucchini, summer squash, black pepper and
1/4 teaspoon salt and cook 5 minutes until slightly tender but still
crisp; stir frequently. Add garbanzo beans and walnuts and heat through,
about 2 minutes.
4. Add vegetable mixture to drained pasta with remaining 1/4 teaspoon salt, mint and 1/2 cup of Parmesan. Stir to combine, then top with remaining Parmesan.
Nutrition information
Per serving: Calories 523, Total Fat 18
g, Saturated Fat 4 g, Cholesterol 7 mg, Sodium 460 mg, Carbohydrate 71
g, Fiber 7 g, Protein 20 g
Percent Daily Values are based on a
2,000 calorie diet
Source: Family Circle
http://www.recipe.com/minted-squash-rotini-with-chickpeas/
