Fire Roasted Tomato Pasta with Chickpeas and Arugula

By sunitagt

Calories: 302.7
Carbohydrates: 61.1 g
Cholesterol: 0.2 mg
Fat: 2.6 g
Saturated Fat: 0.4 g
Fiber: 3.8 g
Sodium: 70.9 mg
Protein: 16.2 g

Ingredients

• 2 lb medium plum tomatoes
• 14.5-ounce can of chickpeas (garbanzo beans)
• 2 cloves minced garlic
• 1/2 cup + 1 Tbsp canola oil
• 4 cups lightly packed arugula
• 1 Tbsp Italian seasoning
• 1/4-1/2 tsp crushed red pepper
• Zest of one lemon
• 10 ounces whole-wheat pasta, any shape
• sea salt and black pepper
• Parmesan cheese (optional)

Details

Servings 4
Adapted from webmd.com

Preparation

Step 1

1. Preheat the oven to 400 degrees. Cut the tomatoes in half lengthwise, spread out on a foil lined backing pan. Mix together the garlic, Italian seasoning, red pepper, 1/4 cup of canola oil, and few pinches of salt and pepper; pour mixture evenly over tomatoes. Drizzle with another 1/4 cup of canola oil. Roast until soft and lightly browned, about 45 minutes. Crush half of the roasted tomatoes in a large bowl with a fork.

2. Boil the pasta water, salt until it tastes like seawater, and cook the pasta until al dente. Reserve a little pasta water to loosen the sauce, if needed. While the pasta is cooking, heat remaining tablespoon of canola oil over a medium heat. Add chickpeas and arugula to the pan. Once chickpeas are heated through and arugula is wilted, add to the crushed tomato bowl with pasta and lemon zest; toss to mix. Add reserved pasta water as needed.

Divide pasta among 4 plates, top with remaining roasted tomatoes and Parmesan cheese.