Italian-Inspired Fiber-Rich Vegan Pasta
A delicious and heart-healthy Italian-inspired pasta dish packed with fiber-rich ingredients to support a diet aimed at lowering high cholesterol.
Ingredients
- 8 oz whole grain or gluten-free pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup spinach leaves
- 1/4 cup Kalamata olives, sliced
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant.
Add chickpeas to the skillet and cook for 3-4 minutes until slightly crispy.
Add cherry tomatoes, olives, and spinach to the skillet. Cook for another 2-3 minutes until the tomatoes are slightly softened and the spinach is wilted.
Add the cooked pasta to the skillet and toss everything together. Season with salt and pepper to taste.
Divide the pasta mixture onto plates and garnish with fresh basil leaves. Serve hot and enjoy!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 10 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |