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🍽️ Vegetable Pasta with Chickpeas

559 kcal · 30 min · 4 servings

Ingredients

• 400 g green asparagus
• 1 clove garlic
• 2 tbsp olive oil
• 2 carrots
• 50 g dried tomatoes
• salt
• pepper (from the mill)
• 100 ml dry white wine
• 100 ml vegetable broth
• 400 g penne
• 2 handfuls spinach
• 150 g chickpeas (can)
• 60 g freshly grated Parmesan

Instructions

1. 1. Peel the lower section of the asparagus stalks.
2. 2. Cut the asparagus stalks into pieces 4 to 5 centimeters long.
3. 3. Peel the garlic clove.
4. 4. Finely chop the garlic.
5. 5. Heat oil in a pan.
6. 6. Fry the garlic and asparagus in the hot oil for about 2 minutes.
7. 7. Peel the carrots.
8. 8. Grate the carrots coarsely.
9. 9. Cut the tomatoes into thin strips.
10. 10. Add the tomatoes and grated carrots to the asparagus in the pan.
11. 11. Season the mixture with salt and pepper.
12. 12. Deglaze the vegetables with wine and broth.
13. 13. Let the mixture simmer for about 5 minutes.
14. 14. Cook the penne pasta in salted water until al dente.
15. 15. Wash the spinach.
16. 16. Remove the tough stems from the spinach.
17. 17. Chop the spinach coarsely.
18. 18. Drain the chickpeas well.
19. 19. Add the chickpeas and spinach to the vegetables in the pan.
20. 20. Cook everything for 2 to 3 minutes.
21. 21. Season the mixture with salt and pepper.
22. 22. Drain the pasta well.
23. 23. Add the pasta to the pan.
24. 24. Gently fold the pasta in.
25. 25. Distribute the dish onto deep plates.
26. 26. Sprinkle the dish with grated cheese.
27. 27. Serve the dish.

Nutrition per serving

• kcal: 559
• Protein: 23 g · Fett/Fat: 12 g · Carbs: 83 g