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Italian Pasta Pot

chef.jackson's picture
Ingredients
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Rosemary leaves 1⁄4 Teaspoon, crushed
  Olive oil 2 Tablespoon
  Canned tomato soup 32 1⁄4 Ounce (3 Cans, 10 3/4 Ounces Each, Campbell's Brand)
  Water 360 Milliliter (Use 3 Soup Cans)
  Canned chickpeas 16 Ounce, drained (1 Can)
  Cooked small macaroni 1 Cup (16 tbs)
  Parmesan cheese 2 Ounce (To Serve)
Directions

MAKING
1. In a large saucepan, plate the oil and heat till hot. Add the pepper and the garlic to the pan and sauté on gentle heat till tender.
2. Add the soup and the water and stir well till completely combined.
3. Add the rest of the ingredients and mix well again. Heat the dish till completely hot through.

SERVING
4. Garnish with chopped chives and grated Parmesan cheese

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
6

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4.189475
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 258 Calories from Fat 79

% Daily Value*

Total Fat 9 g13.8%

Saturated Fat 2.5 g12.5%

Trans Fat 0 g

Cholesterol 6.4 mg2.1%

Sodium 792.6 mg33%

Total Carbohydrates 35 g11.8%

Dietary Fiber 4.9 g19.6%

Sugars 6.5 g

Protein 10 g19.7%

Vitamin A 7.9% Vitamin C 36.4%

Calcium 15.2% Iron 11.2%

*Based on a 2000 Calorie diet

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Italian Pasta Pot Recipe