Penne with Chickpeas, Spinach and Roasted Asparagus
- canola oil cooking spray
- 4 cups penne 1 L
- 12 stalks asparagus, woody ends snapped off
- 3 Tbsp canola oil 45 mL
- 1/2 tsp salt 2 mL
- 1/2 tsp freshly ground black pepper 2 mL
- 3 medium garlic cloves, finely minced
- 1 medium onion, cut in half lengthwise and thinly sliced
- 1 medium carrot, finely shredded
- 1/2 cup finely chopped fresh basil 125mL
- 1/2 cup thinly sliced sun-dried tomatoes 125mL
- 1 can (14 oz/398 mL) chickpeas, drained and rinsed
- 6 cups spinach leaves 1.5 L
- 1 cup vegetable stock or water 250 mL
- 1/2 cup grated Parmesan cheese 125 mL
- 1. Preheat oven to 450 ⁰F (230 ⁰C).
- 2. Cut asparagus into 1-inch (2.5-cm) lengths. Toss with 1 Tbsp (15 mL) canola oil, 1/4 tsp each (1 mL) salt and pepper. Place on parchment paper-lined baking pan and roast for 8 minutes or until asparagus is tender crisp and slightly browned.
- 3. In large skillet over medium heat, sauté garlic and onions in 2 Tbsp canola oil (30 mL) for about 4 minutes or until onions are softened. Add carrots, basil and 1/4 tsp (1 mL) salt. Continue cooking, stirring frequently, for 3 minutes. Add sun-dried tomatoes, chickpeas, spinach and stock. Bring just to boil, lower heat and simmer for 5 minutes or until vegetables are tender.
- 4. In large bowl, toss warm pasta with cooked vegetables. Stir in 1/4 tsp (1 mL) pepper and Parmesan cheese. Add roasted asparagus; toss well and serve.
1 cup (250 mL)
|Total Fat||12 g|
|Saturated Fat||1 g|
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