This is good for making at the weekend and freezing or also good for family dinner. The portion sizes are pretty decent also.
3 points per serving
175g (6oz) farfalle
low fat cooking spray
1 large onion, chopped
1 celery stick, sliced
2 carrots, diced
850 mil (1 1/2 pints) vegetable stock
1 x 400g can chopped tomatoes
1 tablespoon tomato puree
2 bay leaves
2 sprigs of fresh rosemary (left whole)
1 x 400g can chick peas drained
250g (9oz) spinach, washed, thick stalks removed and leaves sliced
Salt and freshly ground black pepper
1. Cook the pasta according to the packet instructions. Drain.
2. Meanwhile, spray a large saucepan with the cooking spray and add the onion, celery and carrots. Cook for 5 minutes, stirring regularly. Add the stock, tomatoes, tomato puree, bay leaves and rosemary and bring to the boil. Reduce the heat and simmer for 5 minutes. Add the chick peas and cook for another 10 minutes. Remove the rosemary sprigs and bay leaves.
3. Stir in the spinach and cooked pasta and cook for a final 2 minutes. Season. Serve in large bowls.
Variation- For a meat variation, you can add 250g (90z) lean thick cut ham, cubed with the chick peas in step 2, for an extra 1 1/2 points value per serving.