CAULIFLOWER AND CHICKPEA PASTA


  • Servings : 1
  • Preparation : 20 minutes
  • Cook time : 12 minutes
  • Calories : 410 cal
  • Carbohydrate : 56 g
  • Lipid : 12 g
  • Fiber : 7 g
  • Protein : 19 g
Pâtes au chou-fleur et aux pois chiches : Une recette signée Isabelle Huot Docteure en nutrition.

Ingredients

  • 5 ml (1 tsp) olive oil
  • ¼ cauliflower, florets
  • 1/2 clove garlic, minced
  • 90 ml (1 /3 cup + 2 tsp) canned chickpeas, rinsed and drained
  • 40 g short pasta
  • 5 ml (1 tsp) lemon juice
  • 250 ml (1 cup) arugula
  • 25 g feta cheese, crumbled


Steps

1 - Heat the oil in a frying pan and brown the cauliflower florets for about 3 minutes, stirring well.


2 - Add the garlic and lower the heat. Season with salt and pepper. Continue cooking for about 4 minutes until until the cauliflower is very tender.


3 - Add the chickpeas and continue cooking for 5 minutes.


4 - Meanwhile, cook the pasta in a pan of boiling salted water. as directed on package.


5 - Drain and reserve 45 ml (3 tbsp) water.


6 -Remove skillet from heat and add lemon juice and pasta


7 - Gradually add cooking water, mixing well to coat the pasta.


8 - When ready to serve, garnish with arugula and feta.




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1 comment


  • Guylaine Marion

    Merci beaucoup pour vos excellentes recettes. Je fais le régime méditerranéen et je trouve des recettes qui me conviennent merci


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