This delicious Mediterranean pasta dish is vegetarian friendly and only 11 ProPoints per serve.
Ingredients (serves 4)
- 250g wholemeal penne pasta
- 2 tsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 zucchini, thinly sliced
- 1 tsp finely grated lemon rind
- ¼ cup (60ml) lemon juice
- 2 x 400g cans chickpeas, rinsed, drained
- 1⁄3 cup (50g) fat-free semi-dried tomatoes
- 1⁄3 cup (25g) finely grated parmesan cheese
Method
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and zucchini and cook, stirring, for 3 minutes or until zucchini is just tender. Add rind, juice, chickpeas and tomatoes and stir until hot.
- Add zucchini mixture to pasta. Season with salt and freshly ground black pepper. Serve hot or cold sprinkled with parmesan.
Notes
To transport this meal, place the pasta mixture in an airtight container before adding the parmesan. Place parmesan in a snap-lock bag. Transport in a chiller bag and keep chilled until required. Reheat in microwave (if desired) and sprinkle with parmesan just before serving.
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mom112023 said
- 02 May 2017
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coastalkaryn said
- 20 Jan 2017
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Dreaming mummy said
- 06 Nov 2016
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Melissa89 said
- 31 Jul 2016
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hopefullyheidi said
- 30 Jun 2016
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sharna_booth_weinrowski said
- 22 May 2016
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mom57619 said
- 26 Feb 2016
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Nas01 said
- 17 Feb 2016
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coastalkaryn said
- 15 Dec 2015
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mom94125 said
- 12 Nov 2015
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mom94125 replied
- 01 Dec 2015 , 2:04 pm
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mom94378 said
- 09 Nov 2015
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Klsmith91 said
- 06 Nov 2015
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mom112217 said
- 05 Nov 2015
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mom90758 said
- 03 Nov 2015
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