In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Mediterranean Vegetables and Chickpeas
This is a flavorful, low fat meal.
Serves 4
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
2 tablespoons extra virgin olive oil
1 large onion, chopped medium
2 red bell peppers, chopped medium
4 cloves garlic, finely minced
1/2 teaspoon crushed red pepper
1-15.5 oz can chickpeas, drained
1-14.5 oz can diced tomatoes
1 cup pitted kalamata olives, chopped
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 cup fresh chopped basil
4 oz feta cheese, crumbled
1. | Put a large pot of salted water on to boil. |
2. | In a large nonstick skillet, heat the oil over medium heat. Sauté onions until they start to wilt. |
3. | Add peppers, garlic and crushed red pepper. Sauté until vegetables are tender crisp. |
4. | Add chickpeas, tomatoes, kalamata olives, oregano, salt and black pepper. Mix together well. Simmer for 5 minutes. |
5. | Meanwhile, boil Notta Pasta according to directions on box. Drain, rinsing quickly. Add to skillet with chopped basil and mix ingredients well. |
6. | Pour into your favorite pasta dish. Sprinkle with feta cheese and serve. |
Mediterranean Vegetables and Chickpeas
Nutrition Facts:*
CALORIES: 590
FAT: 21g
CHOLESTEROL: 25mg
SODIUM: 1590mg
CARBS: 86g
PROTEIN: 17g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com