PASTA BROCCOLI PARMESAN

A healthier variation on an Italian classic.

Ingredients
1 TBSP extra virgin olive oil
1 clove garlic, crushed
1 tsp dried oregano
1/8 tsp ground red pepper
1 can (15.5 oz.) chick-peas, drained
1 bunch brocolli cut up
2 cups wheat pasta shells (or penne, rotini)
1/4 cup grated parmesan cheese
1 can (14.5 oz) diced tomatoes

Directions
1. Heat oil in skillet over medium heat. Add broccoli. Stir fry until done al dente. Add garlic and chick-peas, oregano and pepper, stirring until chick-peas turn golden in spots - about 3 minutes. Stir in tomatoes, with juice, cover and cook five minutes over low heat. 2. Meanwhile, heat large pot of water to boiling. Add pasta, salt to taste and cook 8 to 10 minutes. Drain and return to pot. Add chick-pea mixture to pasta and stir to blend. Spoon into bowls and top with cheese. Makes 4 servings.