Chickpeas with Pasta and Zucchini
28
28
Ingredients
| ½ | pound |
italian sausage
|
|
| 1 | large |
onions
chopped |
|
| ¼ | teaspoon |
fennel seeds
|
* |
| 1 | can |
chickpeas (garbanzo beans)
drained 19 oz |
* |
| 3 | each |
zucchini
chunks |
|
| 1 | x |
salt
|
* |
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
basil
dried |
* |
| 1 | each |
bay leaves
|
* |
| 1 | cup |
pasta
small shell |
* |
| 1 | each |
parsley leaves
fresh chopped |
* |
| 1 | x |
black pepper
freshly ground, to taste |
* |
Directions
Place sausages in saucepan and cover with water.
Bring to a boil and cook for 10 minutes.
Drain and cut into ½ inch slices.
In a large saucepan, heat oil on high heat and cook sausage slices until browned on all sides.
Add onion and garlic; cook until lightly browned, about 2 minutes.
Add tomatoes, including juice, basil, fennel seeds and bay leaf.
Bring to boil, cover and simmer for 15 minutes.
Add chickpeas, pasta shells and zucchini.
Cover and simmer for 10 to 15 minutes more or until pasta is tender.
Sprinkle with parsley and season with salt and pepper to taste.
For a meatless dish, leave out the sausage.
Nutrition Facts
Serving Size 244g (8.6 oz)Amount per Serving
Calories 38446% of calories from fat
% Daily Value *
Total Fat 20g
30%
Saturated Fat 6g
30%
Trans Fat
0g
Cholesterol 32mg
11%
Sodium 882mg
37%
Total Carbohydrate
12g
12%
Dietary Fiber 5g
22%
Sugars g
Protein
36g
Vitamin A 7%
•
Vitamin C 50%
Calcium 7%
•
Iron 15%
* based on a 2,000 calorie diet
How is this calculated?
