- 1 summer squash
- 1 zucchini
- 1/4 of a large onion
- 1/2 a 15 oz can of garbanzo beans also known as chickpeas
- 1 bunch of finely chopped fresh parsley
- Fresh lemon juice from 1/2 of lemon
- 2 cloves of garlic
- 1.5 Tbls extra virgin olive oil
- Parmesan cheese (optional)
1. Create squash papperdelle with a vegetable peeler. Papperdelle is a large, very broad flat pasta noodle. Slicing the summer squash and zucchini with a potato peeler can produce the same effect. Place on a plate and set aside for now.
2. Squeeze the lemon juice into the bowl with parsley.
3. Squish the garlic cloves into the parsley as well and mix it together. Add the chickpeas into the parsley and mix again. Set aside.
4. Chop the onion coarsely.
5. Heat up the olive oil and sauté the onion until it turns golden or light brown.
6. Add the squash papperdelle into the sauce pan and sauté for another 2 minutes.
7. The last step is to add the parsley mixture with chickpeas and sauté for another 1 or 2 minutes.
8. Add a pinch of salt for taste and if you want it to be really yummy, sprinkle on some shredded Parmesan cheese.
Makes 2 servings.
Total Fat: 11.5 g
Saturated Fat: 1.65 g
Sodium: 158 mg
Potassium: 683 mg
Carbohydrate: 22 g
Fiber: 4.95 g
Protein: 5 g
* Does not include Parmesan cheese.
-Submitted by Rebecca Stogsdill, RD