Prep: 15 min Cook: 20 min 
Cost per Serving: $1.17

It doesn't get much easier. The pasta and broccoli cook in one pot.

 8 ounces wagon-wheel or other medium-size cut pasta (3 cups)
 1/2 of a large bunch broccoli, stems cut in bite-size pieces and florets cut small 
        (about 3 1/2 cups) 
 1/2 cup bottled reduced-fat vinaigrette dressing
 1 can (16 ounces) chick-peas, rinsed and drained
 1 jar (6 1/2 ounces) pimientos, drained and cut in thin strips
 2 ounces feta cheese, crumbled (1/2 cup)

1. Cook pasta according to package directions. Add broccoli to pot 2 to 3 minutes before
pasta is done. Drain in colander. Rinse under running cold water and drain well. 
2. Put in a large serving bowl, stir in dressing, then remaining ingredients and toss to
mix and coat. 

* Serves 4. Per serving: 369 cal, 16 g pro, 63 g car, 6 g fat, 13 mg chol, 348 mg sod.
Exchanges: 3 3/4 starch/bread, 1 vegetable, 1/2 medium-fat meat, 1/2 fat

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