Pasta with Broccoli, Garbanzos and Dried Cranberries

Ingredients

2 Tbsp grated Parmesan cheese

½ cup low sodium chicken broth

½ of a 19 oz can of garbanzo beans, rinsed and drained

4 garlic cloves, crushed

Black pepper, to taste

2 Tbsp olive oil

1 cup fresh broccoli, chopped

½ cup dried cranberries

8 oz dry bow tie pasta

Directions

1. Fill a large pot 3/4 full with water and bring to a boil. 

2. Add the pasta and broccoli and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

3. In a large skillet, heat the olive oil and garlic over medium heat. 

4. Add the garbanzos and chicken broth. Stir until warmed through. 

5. Add the dried cranberries.

6. Divide the pasta among the plates. 

7. Top each serving with 1/6 of the sauce, 1 teaspoon Parmesan cheese and pepper to taste. 

8. Serve immediately.

Nutritional information:

4 Servings

Serving Size: ¼ recipe

Calories: 405.3 kcals

Total Fat: 10.3 g

Saturated Fat: 1.8 g

Cholesterol: 1.7 mg

Sodium: 248.2 mg

Total Carbohydrate: 67 g

Protein: 13.1 g

Fiber: 6.3 g

Potassium: 343.4 mg

Phosphorus: 207.9 mg