Baked Ziti with Zucchini, Chickpeas, and Olives

• 8 oz. whole wheat ziti, rigatoni, or penne pasta
• 1/2 lb. zucchini, coarsely chopped (2 cups)
• 1 1/2 cups cooked chickpeas, or
• 1 15-oz. can chickpeas, rinsed and drained
• 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, juices included
• 1 cup tomato purée
• 1/4 cup chopped green olives, divided
• 1 Tbs. olive oil
• 1 Tbs. tomato paste
• 2 cloves garlic, minced (2 tsp.)
• 2 Tbs. Italian-seasoned breadcrumbs

DIRECTIONS

1. Preheat oven to 350°F. Coat 11- x 7-inch baking dish with cooking spray. Set aside.
2. Cook ziti according to package directions for al dente in large pot of boiling salted water. Drain, rinse under cold water, and drain again. Return ziti to pot, and set aside.
3. Meanwhile, combine zucchini, chickpeas, tomatoes and juices, tomato purée, 2 Tbs. olives, oil, tomato paste, and garlic in large saucepan. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally. Stir zucchini mixture into ziti, and season with salt and pepper, if desired.
4. Transfer ziti mixture to prepared baking dish. Sprinkle with breadcrumbs and remaining 2 Tbs. olives. Bake 20 to 25 minutes, or until pasta is heated through and breadcrumbs are golden brown.

Serves: 6

Serving: 1/6 of casserole dish

Calories: 349

Fat: 9g

Protein: 14.5g

Carb: 53g

***1/2 (Star-rating out of 5) From the meat-eating, fast-food-loving husband

****1/2 (Star-rating out of 5) From me

I made this for dinner tonight. The husband actually said it was pretty good. I think he gave it 3-1/2 stars because he's not a big fan of beans with pasta but he knows I always like to throw in protein with each meal so he's trying to get used to it. I thought it was delicious! I love, love, love green olives and think they give everything a nice flavor but you can substitute black olives if you prefer.