Pasta is fast food, and when you are looking for something you can put together quickly from food you probably already have in the pantry, "Penne with Chickpeas & Rosemary" (page 210) will fill the bill. Just six ingredients (not counting salt and pepper), and dinner is on the table in about 30 minutes or less. I didn't have penne on hand when I decided to make this, but I did have ditalini, the small tubular pasta often used in pasta salads, and decided this would work fine. A sautéed and warmed concoction of rosemary (or any other fresh or dried herb if you're not a fan), garlic, diced tomatoes and chickpeas is added to the cooked pasta and that's about all there is to it.
Keeping it "McDougall Friendly" checklist:
ü Omit the olive oil when sautéing the garlic and herbs and use a bit of water or broth instead and/or a nonstick skillet.
ü Use whole grain pasta.