Chickpea Pasta Primavera

Judging by the delicious flavor and look of this dish, you can't tell it's low fat, gluten-free and diabetic frienly. Not to mention that a serving is 2 whole cups!

Ingredients

1/2 package whole chickpea penne pasta
4 cups broccoli cut into small florets
1 bunch asparagus trimmed and cut in thirds
1 tablespoon olive oil
5 cloves garlic minced
2 medium green onions chopped
1 large yellow pepper sliced
1 medium zucchini sliced
1 medium yellow (summer) squash sliced
2 tablespoon basil chopped small

1 pinch red pepper flakes
1/4 teaspoon salt or to taste
1 pinch black pepper or to taste
1 teaspoon garlic powder
3 oz cooking wine
1 cup Milk 2% or unsweetened milk alternatives

1/4 cup Parmesan cheese

Directions

In a pot of water cook 1/2 the package of pasta according to package directions. After 4 minutes of boiling, add broccoli, carrots, and asparagus, cooking until pasta is al dente and vegetables are tender.
Meanwhile, in a skillet, saute garlic, green onion, basil, yellow pepper, yellow squash and zucchini. Season with red pepper flakes, and salt and pepper. Cook about 5 minutes.
Drain pasta and veggies and add to pot with the skillet mixture.
In large bowl, mix milk, cooking wine, and parmesan cheese for the sauce.
Add the sauce to the pot with pasta and veggies. Add garlic salt and cook for another 15 minutes, stirring the sauce in frequently.

Nutritional data

Yield: 4 Servings