Chickpea pasta shells & cheese

8

Prep 5 min

Cook 15 min

Serves 4

Scan to save and track this recipe Your boxed favorite gets a WW-style makeover with the help of the thickening power of cornstarch and a protein-filled bean-based pasta. Cook frozen broccoli or spinach with the pasta to up the non-starchy-veg factor in the finished dish.

8 oz chickpea pasta shells ¾ cup low-fat evaporated milk 2 tsp cornstarch ½ tsp salt ¼ tsp ground turmeric ¾ cup shredded reduced-fat (2% milk) sharp cheddar

1. Cook the pasta according to the package directions. Drain the pasta well and return to the pot. 2. Meanwhile, in a small bowl, whisk the milk, cornstarch, salt, and turmeric. Add the milk mixture to the pot of pasta. Cook over medium-low heat until the sauce is thickened, 2 to 3 minutes, stirring often. Remove from heat. Gradually add the cheese and stir until melted.

Per serving (about ¾ cup) 319 Cal, 8 g Total Fat, 3 g Sat Fat, 439 mg Sod, 42 g Total Carb, 7 g Sugar, 8 g Fib, 22 g Prot.

WHAT’S IN YOUR FRIDGE?

canned chickpeas

Tomato & cucumber salad

Toss chickpeas, chopped tomatoes, chopped mini cucumbers, thinly sliced scallions, and red wine vinaigrette until well combined.

Espinacas con garbanzos (Spanish spinach with chickpeas)

Sauté chopped onion in olive oil. Stir in frozen chopped spinach, chickpeas, and tomato sauce and cook until hot. Season with smoked paprika.

step-by-step

Cut the tofu into ½-inchthick slices. Cover the tofu with paper towels and weigh it down. Cut the pressed tofu slices into cubes. Gently toss the tofu cubes with cornstarch. Spread the tofu in an even layer on a lined sheet pan.