MAFALDE WITH GARBANZO BEANS, TOMATOES, AND CROUTONS

Serve with Italian-style vegetarian sausage, if you like.

8 servings

½ cup each: chopped onion, poblano chili or green bell pepper

1 teaspoon minced garlic

1 can (15½ ounces) garbanzo beans, rinsed, drained

2 cups seeded, chopped Italian plum tomatoes

¼ cup each: chopped basil leaves, fat-free Italian salad dressing

8 ounces mafalde or other flat pasta, cooked, warm

1½ cups (½ recipe) Herb or Parmesan Croutons (see pp. 532, 533)

Grated Parmesan cheese, as garnish

1. Sauté onion, poblano chili, and garlic in lightly greased medium skillet until tender, 5 to 8 minutes. Add beans, tomatoes, and basil; cook, covered, over medium heat until hot, 3 to 4 minutes. Toss with pasta and croutons; sprinkle with Parmesan cheese.

Per Serving:

Calories: 393

% of calories from fat: 18

Fat (gm): 7.7

Saturated fat (gm): 1.0

Cholesterol (mg): 0.0

Sodium (mg): 531

Protein (gm): 12.3

Carbohydrate (gm): 69

Exchanges:

Milk: 0.0

Vegetable: 0.0

Fruit: 0.0

Bread: 4.0

Meat: 1.0

Fat: 1.0

45-MINUTE PREPARATION TIP: Begin cooking the mafalde before preparing the rest of the recipe.