Pasta with Chickpeas and Garlic Sauce

Pasta with Chickpeas and Garlic Sauce
Pasta with Chickpeas and Garlic Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    teaspoons olive oil

  • 2

    garlic cloves, peeled and crushed

  • 3/4-teaspoon kosher salt

  • 1/4-teaspoon crushed red pepper

  • 1

    (15.5-ounce) can chickpeas (garbanzo beans), drained

  • 1

    (14-ounce) can fat-free, less-sodium chicken broth

  • 1 1/2-cups uncooked medium seashell pasta (about 6 ounces)

  • 1/2-cup grape tomatoes, halved

  • 2

    garlic cloves, minced

  • 1

    tablespoon minced fresh parsley

  • 1

    tablespoon fresh lemon juice

  • 3

    tablespoons shredded Parmigiano-Reggiano cheese

Directions

Directions: Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well. Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately. A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples. Yield: 4 servings (serving size: 1 cup pasta and 2¼-teaspoons cheese)

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: