I just discovered the new Barilla Chickpea Caserecce and they are so yum! I love trying different pasta variations, as variety is the key for a healthy diet.
They are very high in protein and fibre and they are also gluten-free.
I made a delicious meal by adding some vegetables and a tin of tuna.
Ingredients:
· 80g Barilla Chickpea Caserecce
· 50g eggplants
· 50g zucchini
· 5 cherry tomatoes
· 80g tinned tuna
· 1 teaspoon of evoo
Method:
· Roast the vegetables at 180C for 30 minutes
· Cook the chickpea caserecce for 7 minutes
· Mix the vegetables, tinned tuna and chickpea caserecce with 1 teaspoon of extra virgin olive oil.
· Serve
Nutrient composition: 457kcal, 44g carbs, 15g of fiber, 38g of protein and 10g fats!
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