This high protein and high fiber vegetarian dish not only tastes great, it will also keep you full for the entire day. So you will be ready for any type of action ahead of you!
1 ½ package Tinkyada Brown Rice Pasta Shell
1 ½ cup Asparagus, cut to 1 inch strips
1 ½ cup canned chickpeas, drained
1 1 tbsp chopped garlic
1 ½ medium onion, chopped
1 1 tbsp vegetable oil of choice
1 1 cup cherry tomatoes, halved
1 2 tbsp fresh lemon juice
1 ½ cup bocconcini
1 ⅛ tsp ground cumin
1 ⅛ tsp ground coriander
1 Salt and pepper to taste
Bring a large pot of salted water to a boil and cook Tinkyada Brown rice pasta Shell according to package directions. Rinse with cold water, drain, and set aside.
Add oil to a large skillet and saute the onion, garlic, cherry tomatoes, and asparagus for 2 minutes. Add chickpeas, ground cumin and ground coriander and cook for another 2 minutes.
Add the cooked pasta into the pan and cook for 2 minutes. Add salt and pepper to taste.