Pasta and Peas
INGREDIENTS:
2 ts Olive oil -reserve 1/2 c liquid
1/2 c Chopped onion 1/2 c Cooked macaroni (shells,
2 Garlic cloves, minced -elbows, ditalini)
1/2 c Drained canned Italian 1 1/2 ts Shredded fresh basil (1/2
-tomatoes, chopped -tsp dried)
8 oz Drained canned chick-peas, 1 ds Each salt and pepper
2 ts Olive oil -reserve 1/2 c liquid
1/2 c Chopped onion 1/2 c Cooked macaroni (shells,
2 Garlic cloves, minced -elbows, ditalini)
1/2 c Drained canned Italian 1 1/2 ts Shredded fresh basil (1/2
-tomatoes, chopped -tsp dried)
8 oz Drained canned chick-peas, 1 ds Each salt and pepper
Garnish: basil sprigs
In 1-quart saucepan heat oil over medium heat; add onion and garlic and saute until onion is translucent. Add tomatoes and bring to a boil. Reduce heat and let simmer for 5 minutes. Add chick-peas with reserved liquid and remaining ingredients; cook until heated. Serve garnished with basil sprigs.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
In 1-quart saucepan heat oil over medium heat; add onion and garlic and saute until onion is translucent. Add tomatoes and bring to a boil. Reduce heat and let simmer for 5 minutes. Add chick-peas with reserved liquid and remaining ingredients; cook until heated. Serve garnished with basil sprigs.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]