February is heart month! Here is a heart healthy vegetarian recipe worth cooking
CALORIES 410 • PROTEIN 18 G • TOTAL FAT 11 G • SATURATED FAT 1.5 G • CHOLESTEROL 5 MG • CARBOHYDRATES 65 G • FIBRE 6 G • SUGARS 9 G • ADDED SUGARS 0 G • SODIUM 125 MG • POTASSIUM 481 MG
INGREDIENTS
• 5 cups (1.25 L) halved cherry tomatoes
• 2 cups (500 mL) cooked chickpeas (if using canned, be sure to thoroughly rinse)
• 4 garlic cloves, smashed
• 3 tbsp (45 mL) canola oil
• 3 tbsp (45 mL) balsamic vinegar
• 1/4 tsp (1 mL) black pepper
• 1 box (13 oz/375 g) whole grain spaghetti
• 1/2 cup (125 mL) chopped fresh basil, plus more for garnish
• Optional garnish: 1/4 cup (60 mL) crumbled feta cheese or grated Parmesan cheese
DIRECTIONS
- Preheat oven to 425°F (220°C). Line a rimmed 13 x 18 -inch (33 x 48 cm) baking sheet with aluminum foil or parchment paper.
- Place tomatoes, chickpeas, garlic, canola oil, balsamic vinegar, and black pepper in a large bowl. Gently toss.
- Place tomato mixture on prepared pan and roast for 15 minutes or until softened.
- Meanwhile, in a large pot of boiling water cook pasta according to package directions. Pasta should be tender but firm. Drain (do not rinse), reserving 1/2 cup (125 mL) of pasta water.
- Place pasta in a large bowl, adding in roasted tomato mixture (be sure to get all the pan juices), reserved pasta water, and fresh basil. Gently toss.
- Divide pasta into bowls and garnish with fresh basil leaves and cheese, if using.
For more recipes, check out the Heart and Stroke Foundation of Canada Website
