This meatless main-dish recipe practically overflows with asparagus, red pepper, pasta, and chickpeas. A spreadable herb cheese makes a creamy sauce for this 30-minute meal.

Source: Family Circle

Gallery

Recipe Summary

prep:
10 mins
cook:
18 mins
total:
28 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.

    Advertisement
  • Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.

  • Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.

Nutrition Facts

280 calories; fat 4g; cholesterol 6mg; saturated fat 1g; carbohydrates 47g; insoluble fiber 8g; protein 15g; sodium 553mg.
Advertisement
Advertisement