Rigatoni with Pesto and Chickpeas - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 12 oz. rigatoni
- 1 can chickpeas
- 3/4 c. prepared basil pesto (from a tub; see Note)
- Top with: diced tomatoes and Italian parsley, cut in narrow strips
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.
- Meanwhile, process 3 ⁄4 cup chickpeas and the pesto in a food processor until smooth, scraping down sides as needed. Slowly pour 1 ⁄2 cup pasta cooking water through feed tube; process until creamy.
- Set a colander in kitchen sink; put the remaining chickpeas in the colander and drain the pasta. Return pasta and chickpeas to pot. Add pesto mixture and toss to mix and coat. Serve immediately, topping with tomatoes and parsley.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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