Pasta with Chickpeas Tomatoes and Herbs

Pasta with Chickpeas Tomatoes and Herbs
Pasta with Chickpeas Tomatoes and Herbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups penne pasta

  • 1

    tablespoon olive oil

  • 1

    large garlic clove minced

  • 19

    ounces chopped canned tomatoes

  • 1

    teaspoon basil

  • 1

    teaspoon oregano

  • 19

    ounces chickpeas (garbanzo beans) drained and rinsed

  • 1/4

    cup basil chopped- fresh

  • 1/4

    cup parmesan, parmigiano-reggiano cheese, grated

  • freshly grated

Directions

1. In large pot of boiling water, cook pasta until tender but firm, 7 to 10 minutes; drain and transfer to large bowl. 2. Meanwhile, in saucepan, heat oil over medium heat; cook garlic for 30 seconds. Add tomatoes, dried basil, oregano and chick-peas; simmer for 5 minutes. 3. Add fresh basil; simmer for 5 minutes. Pour over hot pasta and toss to mix. Sprinkle cheese over each serving. 242 calories/serving (approx.) Serving 257g, Fat 7.0g, Sat 2.0g Carb 37.0g, Fib 8.0g, Prot 10.0g Chol 6mg, Sodium 527mg

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