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.




To discover all our gourmet and healthy products Click here.


See all my products

1 comment


  • Guylaine Marion

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


Leave a comment

Please note, comments must be approved before they are published

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.


You will also like

View all