I found this recipe about 3 years ago while browsing through recipe pages on 2 peas. It is from the sweet Susan Weinroth and I am posting this with her permission. I have taken her Lemony Garlic Pasta recipe and given it a Weight Watchers makeover. My changes are in italics.
Lemony Garlic Pasta
8 oz chickpeas (drained and rinsed)
3/4 c extra virgin olive oil 1/2 cup
1 1/2 lbs broccoli florets
2 bell peppers, roasted, skins peeled and sliced
1 lb rigatoni 1 lb whole wheat pasta (i used rotini)
5 large cloves garlic, thinly sliced
1/2 tsp crushed red pepper
1 c parmesan cheese, freshly grated 1/2 c (i grated it then just sprinkled the 1/2 c over each individual serving)
(toasted pine nuts to garnish) i omitted this
In a medium bowl, toss chickpeas with the lemon juice and 1/4 c olive oil. Season with salt and pepper to taste. In a large pot of boiling, salted water, cook the broccoli florets about 2-3 minutes until crisp-tender. Drain and rinse with cold water to stop cooking. Use remaining water to boil pasta. In a large pan, heat the remaining 1/4 c olive oil and saute crushed red pepper and garlic until garlic is lightly toasted. Add the broccoli and bell peppers, heat thoroughly. Add the chickpea mixture and heat until warmed through. Drain the pasta, reserving 1/4 c cooking water. Add pasta to veggie mixture. Heat through and be sure that pasta is coated with sauce. Remove from heat and garnish each serving with parmesan cheese.
Makes approximately 8 servings.
Original recipe is 13 points per serving.
My makeover version is 8 points per serving. I may even cut down on the olive oil next time and add more lemon juice for flavor.
This is a great summertime pasta. Try it out. Let me know if you love it as much as i do. Thanks Susan for sharing this recipe.