Asparagus & Chickpea Pasta

I seem to be on somewhat of a meatless kick.  I don't really know why, other than I know that a meal high in vegetables is going to fare better on my waist line these days.  Not that meat is bad - I love animals! - but all things in moderation and really, to forego meat once a week isn't a terrible thing.  Besides, there are lots of really good recipes that don't cluck or moo and I kind of like the challenge of finding them and then watching my family enjoy eating them (side eye to Uriah.).

Also, I think asparagus must be coming back into season because every single grocery store in our town (you know...both of them.) seems to have been running an asparagus special for the past two weeks.  I thought chickpeas might be a little weird, never having really ate them before that I know of, but they were actually really good - they gave it kind of a crunch.

If you've got a good meatless meal, I'd love for you to share!

• ½ small onion, chopped
• 2 cloves garlic, minced
• 1 pound asparagus, cut into 1-inch pieces
• ½ teaspoon each, salt and black pepper
• 2 ounces roasted tomatoes
• 8 ounces penne pasta
• 1 can (15.5 ounces) chickpeas, drained and rinsed
• 6 ounces (about ¾ cup) fat-free cream cheese, softened
• 1 teaspoon each, thyme, basil, oregano
• ¼ to ½ cup pasta water

Cook pasta according to package directions; drain and reserve ½ cup of pasta water.  Coat a sauce pan with cooking spray; heat over medium-high heat.  Sauté onion and garlic until soft, then add asparagus.  Cook until asparagus is tender-crisp.  Add salt and pepper, stir to combine.  Add chickpeas, roasted tomatoes, and pasta.   Stir to combine.  In a small bowl, mix softened cream cheese and dried herbs.  Add to the pasta and stir to combine.  Add pasta water, ¼ at a time, to thin the cheese sauce.  Serve immediately.

Serves 6

Adapted from Family Circle, October 2008

I seem to be on somewhat of a meatless kick.  I don't really know why, other than I know that a meal high in vegetables is going to fare better on my waist line these days.  Not that meat is bad - I love animals! - but all things in moderation and really, to forego meat once a week isn't a terrible thing.  Besides, there are lots of really good recipes that don't cluck or moo and I kind of like the challenge of finding them and then watching my family enjoy eating them (side eye to Uriah.).

Also, I think asparagus must be coming back into season because every single grocery store in our town (you know...both of them.) seems to have been running an asparagus special for the past two weeks.  I thought chickpeas might be a little weird, never having really ate them before that I know of, but they were actually really good - they gave it kind of a crunch.

If you've got a good meatless meal, I'd love for you to share!

• ½ small onion, chopped
• 2 cloves garlic, minced
• 1 pound asparagus, cut into 1-inch pieces
• ½ teaspoon each, salt and black pepper
• 2 ounces roasted tomatoes
• 8 ounces penne pasta
• 1 can (15.5 ounces) chickpeas, drained and rinsed
• 6 ounces (about ¾ cup) fat-free cream cheese, softened
• 1 teaspoon each, thyme, basil, oregano
• ¼ to ½ cup pasta water

Cook pasta according to package directions; drain and reserve ½ cup of pasta water.  Coat a sauce pan with cooking spray; heat over medium-high heat.  Sauté onion and garlic until soft, then add asparagus.  Cook until asparagus is tender-crisp.  Add salt and pepper, stir to combine.  Add chickpeas, roasted tomatoes, and pasta.   Stir to combine.  In a small bowl, mix softened cream cheese and dried herbs.  Add to the pasta and stir to combine.  Add pasta water, ¼ at a time, to thin the cheese sauce.  Serve immediately.

Serves 6

Adapted from Family Circle, October 2008