Creamy Pasta & Chickpeas

Yummy new Family Circle recipe for you to try. This is a great one for the Fridays of Lent!

-1 pound asparagus, cut into 1 inch pieces
-1 red pepper, chopped ( I use whatever color peppers I have on hand)
-1/2 teaspoon each salt and black pepper
-8 ounces penne pasta
-1 can (15.5 ounces) chickpeas, drained and rinsed
-1 pkg. (4.4 ounces) light spreadable herb (I use a 6 ounce container of Alouette brand...you can find it by the feta, brie, and other soft cheeses)
-heavy dash of nutmeg

Cooke penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.

Meanwhile, coat a medium-size nonstick saucepan with a few tablespoons of olive oil;  heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon salt and pepper to pot. Cook, stirring, for 6 minutes.

Over medium heat, stir pasta into veggie mixture.  Add remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.

Per serving: 280 calories; 4 g fat (1 g sat); 15 g protein; 47 g carbohydrates; 8 g fiber; 553 mg sodium; 6 mg cholesterol