Wednesday, August 24, 2011

Creamy Pasta & Chickpeas

I am a huge fan of the "one pot wonder".  This week I decided to share one of my "wonder"ful go to recipes.  It's quick, easy, cheap, and healthy.  We love it!  As a side note the original recipe (shown below) calls for 4.4 ounces of Boursin cheese.  I have recenly been substituting this for Philadelphia Cream cheese cooking cream, Italian herb flavor.  It's twice the size and costs half the price, plus we actually like it better.  It's a winner all around.

Creamy Pasta & Chickpeas

1 pound asparagus, cut into 1-inch pieces
1 red pepper, chopped
1/2 teaspoon each salt and black pepper
8 ounces penne pasta
1 can (15.5 ounces) chickpeas, drained and rinsed
1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
Pinch of nutmeg


Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.

Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.

Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.


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