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Mediterranean Pasta




Source of Recipe


Woman's Day Magazine


List of Ingredients




12 oz rotini (short spirals) pasta

Sauce:
1 can (14 1/2 oz) roasted garlic-flavored chicken broth
2 Tbsp all-purpose flour
2 medium zucchini (about 8 oz each), halved lengthwise, then cut crosswise in 1/2-in.-thick pieces
1 can (about 15 oz) chickpeas, rinsed
1/2 cup country-style olives, pitted and coarsely chopped
4 oz feta cheese with black pepper or with garlic and herbs, crumbled



Recipe



1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs.

2. Meanwhile whisk broth and flour in a large saucepan until blended. Bring to a boil, whisk again, then add zucchini. Reduce heat to medium, cover and simmer 3 minutes or until zucchini is crisp-tender and broth is slightly thickened. Stir in chickpeas and olives; heat through.

3. Drain pasta; return to pot. Add Sauce and feta cheese; toss to mix and coat.