Chickpea pasta shells & cheese

4–8

Prep 5 min

Cook 15 min

Serves 4

Scan to get your exact PersonalPoints™ value 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 the pot 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

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 tofu into ½-inch-thick slices. Cover tofu with paper towels and weigh down. Cut pressed tofu slices into cubes. Gently toss tofu cubes with cornstarch. Spread tofu in even layer on lined sheet pan.