Simple and healthy. You can make it healthier by using whole wheat pasta. After I took the picture, I also threw some steamed asparagus (cut up) on top, and that made the dish even better. Also, I might have sprinkled some parmesan cheese over everything, but don’t tell anyone.
16 ounces penne or ziti pasta
2 (14-ounce) cans diced tomatoes with Italian spices (I use an all-natural brand: 365 from Whole Foods)
1 (15-ounce) can chickpeas (garbanzo beans), drained
2 medium zucchini (I used one green and one yellow)
4 tablespoons sliced ripe olives
2 cups steamed asparagus, cut into 1-inch pieces
Cook pasta according to package directions, omitting salt and fat. While pasta cooks, combine tomatoes and next 3 ingredients in a large skillet; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Mix in steamed asparagus. Spoon tomato mixture over drained pasta.
Yield: 8 (2-cup) servings.
Adapted from Cooking Light 5 Ingredient 15 Minute Cookbook
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