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Lately, I’ve met lots of moms who blog. All of these women are very interesting and I have enjoyed reading about them and their families. A few of them really enjoy cooking and sharing those recipes that the family approves of. I thought that Thursday’s Dish would be a fantastic way to introduce you to these moms and a great way to help you figure out what to make for dinner tonight! So, without further ado, meet Natalie from Casa De Galletti. She has many wonderful recipes on her blog- the Chickpea Pasta with Almonds and Parmesan from the magazine Real Simple sounds especially delicious. She made some changes of her own, so be sure to read her original post to see how it turned out.

1 tablespoon olive oil
3 cloves garlic, chopped
7 cups low-sodium vegetable or chicken broth
1/2 teaspoon crushed red pepper flakes
Kosher salt
1 pound angel hair pasta
1 15.5-ounce can chickpeas, drained and rinsed
1 cup flat-leaf parsley, chopped
1/4 cup unsalted roasted almonds, chopped
1/2 cup grated Parmesan
Heat the oil in a large saucepan over medium-high heat. Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley. Divide among individual bowls and top with the almonds and Parmesan.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 652(22% from fat); FAT 14g (sat 1g); SUGAR 6g; PROTEIN 26g; CHOLESTEROL 8mg; SODIUM 782mg; FIBER 7g; CARBOHYDRATE 110g
Sara Quessenberry
Real Simple, JANUARY 2008

Posted by livemom on Thursday, March 20th, 2008 at 11:06 am | 1 Comment » You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.