Recipe Source: Deliciously Healthy Dinners
||about 1½ C pasta
8 oz whole-wheat fusilli (spiral) pasta
2 C cherry tomatoes, rinsed and halved
1 large green bell pepper, rinsed and sliced in pieces ¼ inch wide by 2 inches long
½ C red onion, thinly sliced
1 medium zucchini, rinsed and shredded finely or sliced into small chunks (about 1 C)
1 can (15½ oz) low-sodium chickpeas (or garbanzo beans), drained and rinsed
1 Tbsp fresh basil, rinsed, dried, and cut into thin strips (or 1 tsp dried)
¼ tsp salt
⅛ tsp ground black pepper
1 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
½ C shredded parmesan cheese
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
Add pasta, and cook according to package directions for the shortest recommended time, about 8–9 minutes. Drain. Rinse pasta under cold running water to cool, about 3 minutes.
Place all the vegetables and beans in a large salad serving bowl. Season with basil, salt, and pepper.
Combine olive oil and vinegar in a small bowl. Mix until completely blended. Pour over vegetables and pasta. Mix gently until well coated.
Divide into four equal portions. Top each with 2 tablespoons shredded parmesan cheese.
Note: If you can't find beans labeled "low-sodium," compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help further reduce the sodium level.
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