Ingredients

Makes 2 servings

　　1 can (14.5 ounces) diced tomatoes

　　1 cup canned chickpeas, rinsed and drained

　　1/2 cup Onion and Garlic Mix

　　1/2 cup Broccoli and Red Bell Pepper Mix

　　1/2 teaspoon salt

　　1/4 teaspoon dried oregano

　　1/4 teaspoon black pepper

　　1/8 teaspoon red pepper flakes

　　4 artichoke hearts in water, drained and quartered

　　1/2 cup frozen peas

　　1/4 cup sliced black olives

　　1/2 cup whole-wheat penne, cooked

　　1/4 cup chopped fresh basil

　　

Step 1

Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more.

　　

Quick tip:

Step 2

While cooking, make the filling for the shepherd's pie. If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.

　　

To reheat:

Step 3

Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.

　　

Nutrition Per Serving

Per serving: 380 calories

　　6.4 g fat 0.7 g saturated

　　69 g carbohydrates

　　15 g fiber

　　14 g protein

　　#### Nutritional analysis provided by Self