Pasta With Garbanzo Beans

Pasta With Garbanzo Beans
Pasta With Garbanzo Beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    cup chopped onion

  • 3/4

    cup chopped celery

  • 3

    garlic cloves minced

  • 1

    bay leaf

  • 3 1/4

    cups canned low-salt chicken broth or more if needed (or substitute vegetable broth)

  • 1

    can garbanzo beans, chickpeas - (15 oz) rinsed, drained

  • 3

    tablespoons tomato paste

  • 1/4

    teaspoon dried crushed red pepper

  • 1/2

    cup uncooked small elbow macaroni

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3

    tablespoons chopped fresh Italian parsley

  • 4

    tablespoons freshly-grated Parmesan cheese

Directions

Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil. Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese. This recipe yields 4 first-course servings. Per serving: calories, 280; total fat, 10 g; saturated fat, 2 g; cholesterol, 4 mg.

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