Pasta with Asparagus, Chickpeas and Eggs
I have a golden rule when it comes to enjoying pasta: jack up the veggies that you include with your pasta to boost the volume and fiber without inhaling a 4-serving bowl of spaghetti. Basically, have equal parts veg and pasta. Easy, right?
This summery pasta dish from Real Simple only called for one pound of asparagus, but I decided to double it, as well as toss in another can of chickpeas. I loved that two of Zacky’s favorite foods (eggs and chickpeas) were in the recipe, and he gobbled it right up.
8 oz brown rice spaghetti
2 cans drained, rinsed chickpeas
2 pounds asparagus, cut into 2″ pieces
4 eggs, beaten
1/4 cup chopped flat leafed parsley
salt and pepper to taste
(I omitted the parmesan cheese the original recipe called for)
Click here for the cooking instructions in the original recipe.