Minted Squash Rotini with Chickpeas

 Ingredients

    1 pound rotini
    1/2 cup chopped walnuts
    1/2 pound zucchini, diced into 2 x 1/2-inch pieces
    1/2 pound summer squash, cut into 2 x 1/2-inch pieces
    3 tablespoons olive oil
    1/8 teaspoon pepper
    1/2 teaspoon salt
    1 15 1/2 ounce can garbanzo beans, drained and rinsed
    1/4 cup fresh mint, chopped
    3/4 cup shredded Parmesan
 

Directions

1. Bring a pot of lightly salted water to a boil. Add rotini and cook 8 to 10 minutes. Drain, place in a bowl with 1 tablespoon olive oil and set aside.
2. Meanwhile, toast walnuts in a large saute pan over medium heat, about 5 minutes. Shake pan about halfway through cooking time. Set aside.
3. Heat remaining 2 tablespoons of olive oil in the same pan on medium-high. Add zucchini, summer squash, black pepper and 1/4 teaspoon salt and cook 5 minutes until slightly tender but still crisp; stir frequently. Add garbanzo beans and walnuts and heat through, about 2 minutes.
4. Add vegetable mixture to drained pasta with remaining 1/4 teaspoon salt, mint and 1/2 cup of Parmesan. Stir to combine, then top with remaining Parmesan.

nutrition information

Per Serving: 

cal. (kcal) 523, 

Fat, total (g) 18, 

chol. (mg) 7, 

sat. fat (g) 4, 

carb. (g) 71, 

fiber (g) 7, 

pro. (g) 20, 

sodium (mg) 460, 

Percent Daily Values are based on a 2,000 calorie diet
 

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