When we made this recipe last week, I was totally struck by how pretty it is! I love the spice that the red pepper flakes add. Once again, this recipe was originally slatted for 4 people, but I had half a serving. Even better, this is an easy weeknight meal and some nights you do not want to waste too much time cooking!
from Real Simple
Ingredients:
- 1 Tbsp olive oil
- 3 chopped garlic cloves
- 7 cups low sodium chicken broth
- crushed red pepper (to taste-or appearance)
- salt
- 12 oz. angel hair pasta
- 15.5 oz can chickpeas
- 1 cup chopped parsley
- 1/2 cup grated parmesan
Instructions
Heat a large saucepan over medium-high heat and add the oil. When the pan is ready Add the garlic and stir for a minute before adding the broth, 1/2 t red pepper flakes, and .3/4 t salt. Once this combination comes to a boil add the pasta and stir occasionally until the broth is nearly absorbed. This should take about 6 minutes. Then add the chickpeas and parsley. Sprinkle each serving with some parmesan.
Nutritionals (Serves 8): Cals: 326, Fat: 7, Protein: 13, Carb: 55, Fiber: 3.5(the nutritionals include the addition of .25 c roasted almonds-I omitted that step)
