- Ingredients:
- 240 g pasta spirals or bows
- 1 red bell pepper
- 150 g of cooked chickpeas
- 1 eggplant
- 1 zucchini
- 1 garlic
- 1 sprig of parsley
- Olive oil
- Pepper
- Salt
One of the infinite options that pasta allows is to make it into a salad. So you can eat it freshly made or reserve it for your work container, an excursion, a day at the beach…; Or simply to have the food ready when you get home busted and you don't feel like cooking.
If, in addition, you combine it with a little legume –as in this case, with chickpeas– and you don't go overboard with the quantities, you have a very healthy and balanced dish that doesn't have to make you fat.
Yes, yes, as you read it. The trick? No more than 60 g of pasta per person and grilling vegetables without almost a drop of oil or even steaming them.
How to do it step by step
- Clean and cut . First wash the pepper, zucchini and eggplant, and the last two should be blunt. And then cut all the vegetables into strips.
- Asar . Put all the vegetables in a non-stick frying pan or on a griddle and grill them with a few drops of oil for 3-4 minutes on each side.
- Remove and season . When the vegetables are roasted, take a bowl, place all the vegetables in it, and garnish them with 3 tablespoons of oil, the peeled and minced garlic, salt and pepper. Let it marinate for about 30 minutes.
- Cook the pasta . Do it in plenty of salty water and for the time indicated by the manufacturer so that it is al dente.
- Drain, mix and serve . Drain the pasta. Mix it with the vegetables and chickpeas, rinsed and drained as well. Sprinkle with a little parsley, washed and finely chopped, and serve.
Clara trick
More flavor and nutrients without adding calories
If you want to add more flavors and nutrients without causing a disproportionate increase in calories, you can add to this pasta salad a little fresh tomato cut into small cubes. It will give it a delicious and very refreshing touch.
A unique dish of high biological value
By combining pasta with legumes , proteins of high biological value are obtained, making the dish more nutritionally complete. In addition, being very rich in fiber, chickpeas have a high satiating power and help intestinal transit.
