Weight Watchers Pasta e Ceci

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.