Creamy Pasta & Chickpeas
- 1 of 3 Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.
- 2 of 3 Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
- 3 of 3 Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
Servings Per Recipe: 6
Per Serving: 4 g Fat, total, 47 g carb., 15 g pro., 280 kcal cal., 1 g sat. fat, 6 mg chol., 8 g fiber, 553 mg sodium