What’s in it

· ½ pound Banza chickpea rotini (or plant pasta brand of your choice)

· 1 container cherry tomatoes

· ¾ cup pitted kalamata olives

· 1 pound feta cheese

· 1 jar sundried tomatoes (10-12 pieces), drained

· 6 T extra virgin olive oil

· 2 T red wine vinegar

· 2 garlic cloves

· 1 t capers, drained

· ½ cup freshly grated parmesan

· 1 cup parsley

· Sea salt and black pepper

How to Make it

1. Fill a large pot with water and a little sea salt and heat over high heat.

2. Drain the sundried tomatoes and chop half

3. To make the dressing combine the vinegar, olive oil, garlic, capers and half of the sun-dried tomatoes in a food processor. Blend until almost smooth.

4. Cook the pasta according to package directions.

5. Drain the pasta and place in a serving bowl.

6. Meanwhile chop the remaining sun-dried tomatoes, garlic and feta, halve the cherry tomatoes, slice the olives, and mix everything into the pasta.

7. Chop the parsley and mix into the pasta, along with the parmesan cheese.

8. Add sea salt and pepper to your desired taste.

Why it’s Healthy

Chickpea pasta does not create the insulin spike of standard pasta and chickpeas are a fantastic source of protein, fiber, iron and folate. Tomatoes are high in antioxidants and one of the best sources of lycopene, which is closely tied to enhanced immunity and cancer risk reduction. Tomatoes have healthy amounts of vitamin E, B vitamins and magnesium. Olives provide polyphenols, antioxidants that have proven anticancer, antidiabetic, anti-aging and neuro-protective effects. Olives can help boost blood levels of glutathione, which is one of the body’s most important antioxidant nutrients because of its ability to recycle antioxidants. A review of studies published in the European Journal of Nutrition showed that the phenolic compounds in olives improve gut health and enhance microbiome function.

*this tweaked version of an Ina Garten recipe is designed to boost health benefits