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Rethink pasta salads. Shaved parmesan and leafy greens transform this picnic classic.
This recipe is part of our Spring For Flavor recipe feature.
3 cups baby arugula
6 oz whole wheat penne pasta
2 tbsp Smart Balance® Cooking Oil
1 tbsp balsamic vinegar
freshly ground pepper
1 cup canned chickpeas, drained and rinsed
4 tbsp freshly shaved Parmigiano-Reggiano cheese, divided
Cook pasta according to package directions. Drain and run under cold water.
Toss the pasta with baby arugula, chickpeas, Smart Balance® Cooking Oil, vinegar, half of the cheese. Season with salt and pepper to taste.
To serve, top with remaining cheese.
Makes 4 servings.
Nutrition per serving
Saturated Fat 1g
Poly Fat 3g
Mono Fat 5g
Dietary Fiber 7g