Banza Pesto Pasta With Roasted Tomatoes

8 30 451
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Banza Pesto Pasta With Roasted Tomatoes
Health Highlights

Ingredients


454 gm Cherry Tomatoes (or grape tomatoes; halved)
114 gm Artichoke hearts, canned
1 tbsp Olive Oil, Extra Virgin (extra-virgin)
1/2 cup Basil pesto (see Low FODMAP recipe below)
227 gm Banza Penne Chickpea Pasta
1 tbsp Salt (kosher)
1 pinch Salt and pepper (Sea; freshly ground; to taste)
86 gm Rotisserie chicken breast, skinless (Rotisserie (about the size of a deck of cards))

Instructions


  1. Preheat oven 400 degrees
  2. Toss halved cherry tomatoes with olive oil.  Season with sea salt & freshly ground black pepper.
  3. Spread tomatoes evenly on a cookie sheet lined with tin foil.
  4. Bake for 10 minutes.  Stir then bake another 10 minutes until tomatoes are soft and slightly charred.
  5. While tomatoes are roasting, make pasta according to package directions, saving ½ cup of pasta water.  Ensure you salt the water with kosher salt before boiling.  This seasons the pasta and most of the salt gets drained away.
  6. Combine cooked pasta with 1/2 cup basil pesto.  Add roasted tomatoes (and their juices) and stir to combine.  If pasta seems dry, add a splash of reserved pasta water. 
  7. Serve with the Italian cheese of your choice.  Buono appetito!

Notes:

Pesto recipe makes 1 cup.  Use 1/2 for this pasta recipe.


Nutrition Facts

Per Portion

Calories 451
Calories from fat 209
Calories from saturated fat 56
Total Fat 23.2 g
Saturated Fat 6.2 g
Trans Fat 0.1 g
Polyunsaturated Fat 7.9 g
Monounsaturated Fat 6.8 g
Cholesterol 25.3 mg
Sodium 2400 mg
Potassium 1034 mg
Total Carbohydrate 45 g
Dietary Fiber 9.9 g
Sugars 14.7 g
Protein 20.8 g

Dietary servings

Per Portion


Meat 0.3
Vegetables 1.7

Energy sources


Pygal35%458.6232103586136156.0326637694440746%335.43395552145944270.5905429239448418%332.0620955239895121.5015659047834235%46%18%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Side




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