Articles & Recipes
Tomato and Chickpea Pasta
Ingredients
1/2 cup dry penne pasta (55 grams)
Left over tomato sacoury mix (from Monday)
1/2 400g can drained chickpeas
Lettuce (20 grams)
5 x slices cucumber (30 grams)
1/2 small tomato, sliced (50 grams)
1 x sliced small carrot (100 grams)
1 tbsp parmesan cheese
Method
Cook pasta as per packet instructions. Add remaining tomato savoury left from Monday and 1/2 can chickpeas. Combine and heat in microwave. Serve with mixed salad greens, tomato and carrot. Sprinkle with Parmesan if desired.
Serves : 1
Nutrients per Serve :
KJ 2114, Calories 506, Carbohydrates(grams) 80.2, Fat(grams) 6.8, Protein(grams) 23.4, Fibre (grams) 15