Fettucine with fresh tomato & chickpeas
- Preparation time 10 minutes
- Cooking time 10 minutes
- Serves 4-6
Ingredients
- 500 g fettucine
- spray olive oil
- 300 g can chickpeas, rinsed and drained
- 2 tablespoons capers (optional)
- 1 small red onion, chopped
- 4 ripe tomatoes, chopped
- 1/3 cup chopped fresh parsley
- 1-2 tablespoons lemon juice, to taste
- freshly ground black pepper, to taste
Method
- Cook the fettucine in a large pan of boiling water until al dente.
- Drain and return to the pan.
- Add a spray of olive oil and toss to coat the pasta.
- Combine the chickpeas, capers, onion, tomatoes and parsley.
- Season with the lemon juice and black pepper, and serve with the fettucine.
HINT: This dish is best made using ripe, flavoursome tomatoes when they are in season
Nutrition
| ANALYSIS per serve | 4 | 6 |
|---|---|---|
| Energy kJ (Cal) | 2235 (534) | 1490 (356) |
| Carbohydrate (g) | 101 | 67 |
| Protein (g) | 20 | 14 |
| Fat (g) | 4 | 3 |
| Vitamin C, Fibre, Iron |
Australian Institute of Sport - From the "Survival for the Fittest" cookbook
05 Nov 2018
HINT: This dish is best made using ripe, flavoursome tomatoes when they are in season
, Pasta, survival-for-the-fittest
Pasta