This filling vegetarian pasta dish is chick — er, chock — full of protein and fiber. And it just takes a few leaves of basil sprinkled on top to make this a stylish piece of art worthy of your next dinner party.
- 8 oz. chickpea penne (or other tubular shape)
- 2 tbsp. olive oil
- 2 garlic cloves, thinly sliced
- 1 small Italian eggplant, unpeeled and diced into ½-inch cubes
- 3/4 tsp. coarse salt
- black pepper
- 1 c. canned crushed tomatoes
- 1 c. canned chickpeas, rinsed and drained
- red pepper flakes
- 4 oz. soft goat cheese
- 1/4 c. shredded basil, plus more for garnish
- Cook pasta in boiling water, stirring occasionally. Drain, reserving 1 cup pasta water.
- Heat oil in a large skillet over medium-low heat. Cook garlic, stirring, until golden brown, about 6 min. Scoop garlic out of oil; reserve. Turn heat to high and add eggplant and ½ tsp salt, plus black pepper to taste. Cook, stirring frequently, until golden brown all over, 6 to 8 min.
- Add tomatoes to skillet along with chickpeas, ½ cup pasta water, and browned garlic.
- Simmer over medium heat, 5 min. Add pasta, remaining ½ cup pasta water, red pepper flakes to taste, and remaining ¼ tsp salt, plus black pepper to taste. Stir over high heat until liquid thickens and pasta is very hot. Add cheese and basil; toss gently. Divide among 4 bowls and top with more basil for garnish.
424 cal, 18 g fat (5 g saturated), 24 g protein, 52 g carb, 12 g sugar, 14 g fiber, 745 mg sodium, 13 mg cholesterol per serving
This recipe originally appeared in the October 2016 issue of Dr. Oz The Good Life.