FIT Meal By: Annie Goldman, SPT
Video By: Katie Shelnitz, SPT
There's nothing like a hearty bowl of pasta!
Enjoy this super simple and delicious plant-based pasta bowl with an Asian twist for dinner tonight! Chickpea pasta is not only high in fiber to support health digestion but is high enough in protein that you don't have to worry about adding another protein source to this meal. Try this pasta mixed with fresh veggies & mushrooms with a kick of spice and sweet chili!
Servings Prepared: 5
Ingredients:
8 oz Chickpea Pasta
1 Shallot, finely chopped
2 C Mushrooms, slices (shiitake, mistake, or oyster mushrooms)
15 Grape Tomatoes, halved
1 medium Yellow Squash, sliced
1 medium Onion
2 cups Baby Kale, chopped
Spices
2 tsp minced garlic 1 tsp dry basil
1 tsp dry basil
¼ C. low sodium soy sauce
1 tbsp. sweet chili sauce
¼ tsp. dried red pepper flakes
Directions:
Cook chickpea pasta according to package instructions, drain and set aside.
In a pot, heat 1-2 tablespoons of water over medium heat. Add shallots and garlic and saute for 1-2 minutes.
Add sliced mushrooms and veggies and cook until fork tender.
Add soy sauce and sweet chili sauce.
With the heat on low, add tomatoes, basil, and cooked pasta.
Add the chopped kale, cover pot to quickly soften kale for 30 seconds.
Nutritional Facts:
Calories: 195
Total Fat: 1 g
Total Carbohydrates: 40.1 g
Sodium: 514.4 mg
Cholesterol: 0 mg
Protein: 8.7 g
Potassium: 331.4 mg
