Chickpea and Kraut Pasta Toss
Recipe by Deanna Segrave-Daly, RD, LDN
1 box (16 oz.) pasta shells or bowties
2 tablespoons butter
1 onion, chopped
1 can (15 oz.) Libby's Bavarian Style Sauerkraut, drained
2 cans (15 oz.) garbanzo beans/chickpeas, drained
1 pint grape tomatoes, halved
cracked black pepper
1. In large pot of boiling salted water, cook pasta according to package.
2. While pasta is cooking, melt butter in large skillet over medium. Add onion; sauté 5 minutes, stirring frequently. Stir in sauerkraut, garbanzo beans and tomatoes. Cook 10 minutes, stirring occasionally.
3. Drain pasta and return to pot. Mix in sauerkraut mixture. Top with cracked black pepper.