Health knowledge made personal
|
Do you get yourself into trouble whenever you go into a fresh market? I know I do. There are a couple of food stores that I just can't help myself in, especially because I don't go there too often. Whenever I go to my favorite Italian market I have to pick up a couple of pounds of fresh whole wheat pasta. It is 100% whole wheat, and boy can you tell the difference (between fresh and boxed)! I have one pound left so I plan on making it this week. I was looking for a new recipe and I found one in the new SELF magazine. It is a vegetable and chickpea ragout. I love that it has chickpeas in it because that will give a good serving of protein. ( I have been trying to eat more protein in the past week or so because I realized that my eating consists of WAY too many carbs...)
Ingredients: 1 can (14.5 oz) diced tomatoes 1 cup canned chickpeas, drained and rinsed to lower sodium 1/2 cup Onion and garlic mix 1/2 cup broccoli and red bell pepper mix 1/2 tsp salt 1/4 tsp oregano 1/4 tsp black pepper 1/8 tsp red pepper flakes 4 artichoke hearts in water, drained and cut in quarters 1/2 cup frozen peas 1/4 cup sliced black olives 1/2 cup whole wheat penne cooked 1/4 cup chopped fresh basil Process: On stovetop simmer tomatoes, chickpeas, onion and garlic mix, broccoli and red pepper mix, salt, oregano, pepper, pepper flakes and 1/2 cup water in a medium pot until liquid reduces by half (about 20 minutes). Add artichokes, peas and olives; cook 10 minutes more. Toss with penne and basil and serve. Here are the GREAT stats: 380 calories, 6.4 g fat, 15 g fiber, 14 g protein. I will probably almost double this recipe because I will make the whole pound of pasta so we have leftovers for another night this week. This looks so delicious. Thanks SELF magazine!  |
Write a comment:
|
