Fettucine with Fresh Tomato & Chickpeas


As the Aus Rowing Chicks are currently in Italy, pasta appears on the menu more often than not. Try this recipe from “Survival for the Fittest’ –a vegetarian option that includes a good amount of protein.







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


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


Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4-6



ANALYSIS per serve 4 6
Energy kj (cal) 2235 (534) 1490 (356)
Carbohydrate (g) 101 67
Protein (g) 20 14
Fat (g) 4 3


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