Fettucine with fresh tomato & chickpeas

• Preparation time 10 minutes
• Cooking time 10 minutes
• Serves 4-6

Ingredients

• 500 g fettucine
• spray olive oil
• 300 g can chickpeas, rinsed and drained
• 2 tablespoons capers (optional)
• 1 small red onion, chopped
• 4 ripe tomatoes, chopped
• 1/3 cup chopped fresh parsley
• 1-2 tablespoons lemon juice, to taste
• freshly ground black pepper, to taste

Method

1. Cook the fettucine in a large pan of boiling water until al dente.
2. Drain and return to the pan.
3. Add a spray of olive oil and toss to coat the pasta.
4. Combine the chickpeas, capers, onion, tomatoes and parsley.
5. Season with the lemon juice and black pepper, and serve with the fettucine.

HINT: This dish is best made using ripe, flavoursome tomatoes when they are in season

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018HINT: This dish is best made using ripe, flavoursome tomatoes when they are in season, Pasta, survival-for-the-fittestPasta