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Arugula is full of vitamins, minerals, and antioxidants. The powerful antioxidants in arugula may help to reduce inflammation and protect healthy cells.
Mild-tasting protein sources such as beans are typically well-tolerated when experiencing taste changes. Beans are also a great source of lean-protein to help your body build new and healthy cells.
Citrus foods, such as limes, lemons, or oranges, can help add flavor to dishes when foods may taste bland.
Cold foods that aren’t cooked, such as fruit salsa, smoothies, yogurt and fruit, are typically well-tolerated in patients experiencing altered taste.
Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.
Cook Pasta In a large saucepan, bring water to a boil. While waiting for water to boil, toast pine nuts in a dry skillet, over medium heat, until fragrant. When water begins to boil, add the pasta and cook according to package directions.
Whisk Together Dressing While pasta cooks, whisk together dressing ingredients in a small bowl.
Drain & Rinse Pasta When pasta is done cooking, drain and rinse with cold water to stop the cooking process.
Toss Ingredients Together & Serve In a large bowl, toss the arugula, sun dried tomatoes, chickpeas, cooked pasta and toasted pine nuts. Drizzle with dressing and toss to coat. Season with salt and pepper, to taste. Add shaved parmesan before serving.
Store Pasta dish will keep well in the refrigerator for up to 3 days.
Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.
Replace whole grain penne with a gluten-free version.
Replace pine nuts with toasted sunflower seeds or omit.
Replace Parmesan cheese with a dairy-free cheese or omit.
Ask a friend or family to help make this recipe.
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