Ditalini with No-Cook Bean Sauce
| Ditalini with No-Cook Bean Sauce |
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| 1 lb |
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Ditalini, Elbow Macaroni or other medium pasta shape, uncooked |
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| 1 |
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15-oz. can chick peas, drained and rinsed |
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| 1 cup |
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thinly sliced celery hearts, with leaves |
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| 7 |
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large ripe plum tomatoes, cored and quartered |
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| 1/2 cup |
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chopped fresh basil or parsley |
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| 4 oz |
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mozzarella cheese, diced (about 1 cup) |
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| 1 |
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15-oz. can artichoke hearts packed in water, drained and quartered |
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| 2 Tbs |
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olive or vegetable oil |
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| 2 Tbs |
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lemon juice |
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| 1 Tbs |
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Dijon mustard |
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| 3/4 tsp |
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salt |
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| 1/4 tsp |
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freshly ground pepper |
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| 1 |
Cook pasta according to package directions. |
| 2 |
While pasta is cooking, combine remaining ingredients in a mixing bowl. When pasta is done, drain and add it to chick pea mixture and toss to mix. |
| 3 |
Let stand 3 to 5 minutes and serve. |
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| Servings: 6 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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470.00 |
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| Calories From Fat (9%) |
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41.88 |
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% Daily Value |
| Total Fat 4.00g |
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6% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 520.00mg |
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22% |
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| Carbohydrates 72.00g |
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24% |
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| Net Carbohydrates 72.00g |
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| Protein 20.00g |
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40% |
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| Recipe Type |
| Main Dish, Pasta, Vegetarian |
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| Recipe Source |
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Source: National Pasta Association
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