Weight Watchers Pasta e Ceci

5/5


it’s vegetarian, so it can accommodate different diets. It’s so good!

Nutrition : Calories: 362kcal | Carbohydrates: 51g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 340mg | Potassium: 367mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2261IU | Vitamin C: 5mg | Calcium: 118mg | Iron: 2mg

Prep Time10 MINUTES

Cook Time15 MINUTES

Total Time25 MINUTES

Servings: 6



Ingredients :

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium sweet onion , finely diced
  • 1 large carrot , peeled and diced
  • 3 cloves garlic , minced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 15 ounce can chickpeas , rinsed and drained
  • 1 1/2 cups dried ditalini pasta
  • 6 cups low-sodium vegetable broth
  • salt and freshly ground black pepper , to taste
  • 1/3 cup grated Parmesan cheese


Instructions

  • In a large pot, over medium heat, warm the butter and olive oil. Stir in the onion and carrot; sauté until soft, about 5 minutes. Add in the garlic and cook for 1 minute more. Season with salt and pepper to taste.
  • Add the tomato paste and mix to combine.
  • Add in the oregano, thyme, chickpeas, pasta, and veggie broth; stir to combine.
  • Bring the pot to a boil, then reduce heat and simmer gently for 10 minutes until the pasta is al dente, stirring occasionally so it doesn’t stick.
  • Taste and add more salt and pepper if necessary.
  • Mix in the Parmesan cheese.
  • Ladle into bowls and sprinkle a little more Parmesan on top.

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