Trevor's Recipe Collection
2 cups uncooked multigrain bow tie pasta
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
6 cups fresh baby spinach (about 6 ounces)
2 cups fresh broccoli florets
2 plum tomatoes, chopped
1 medium sweet red pepper, chopped
1/2 cup cubed part-skim mozzarella cheese
1/2 cup pitted Greek olives, halved
1/4 cup minced fresh basil
1/3 cup reduced-fat sun-dried tomato salad dressing
1/4 teaspoon salt
1/4 cup chopped walnuts, toasted
1. Cook pasta according to package directions. Drain; transfer to a large bowl.
2. Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat.
3. Sprinkle with walnuts.
2 cups uncooked multigrain bow tie pasta
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
6 cups fresh baby spinach (about 6 ounces)
2 cups fresh broccoli florets
2 plum tomatoes, chopped
1 medium sweet red pepper, chopped
1/2 cup cubed part-skim mozzarella cheese
1/2 cup pitted Greek olives, halved
1/4 cup minced fresh basil
1/3 cup reduced-fat sun-dried tomato salad dressing
1/4 teaspoon salt
1/4 cup chopped walnuts, toasted
1. Cook pasta according to package directions. Drain; transfer to a large bowl.
2. Add beans, vegetables, cheese, olives and basil to pasta. Drizzle with dressing and sprinkle with salt; toss to coat.
3. Sprinkle with walnuts.