Pasta with Chickpeas and Garlic Sauce

By TPMay

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

Preparation

Step 1

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)