Whole-Wheat Pasta with Garbanzo Beans
Serves 2 – 3
5 oz small whole-wheat pasta shapes
1 (15oz) can garbanzo beans, drained and rinsed
1 tbsp extra-virgin olive oil
1 large garlic clove, minced
2 large ripe tomatoes, diced
2 tbsp black olives, pitted and chopped
Handful of fresh basil, torn
2 tbsp Parmesan cheese, grated
Salt and pepper
Cook the pasta according to package instructions, drain and set aside.
In the meantime, heat the olive oil in a large skillet and add the garlic. Saut for a few minutes, then add the beans. Stir until the beans are heated through. Remove from the heat and mix in the tomatoes, olives and basil. Season with freshly ground pepper and salt. Divide the pasta on dinner plates and serve with the bean/tomato mixture. Sprinkle with cheese and serve immediately.
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