Pasta with Chickpeas and Garlic

Serves: 4
Time: 00:30

Notes:

Recipe from Cooking Light

Cal 333, Fat 9g (sat 1.6g), Protein 13.6g, Carb 57.3g, Fiber 6.6g, Chol 3mg, Fe 3.3mg, Na 808mg, Ca 92mg

Ingredients

  • 2 tsp olive oil
  • 2 garlic cloves, crushed
  • 3/4 tsp kosher salt
  • 1/4 tsp crushed red pepper
  • 1 (15.5 oz can chickpeas), drained
  • 1 14oz can fat free less Na chicken broth
  • 1 1/2c uncooked med seashell pasta (6 oz)
  • 1/2c grape tomatoes, halved
  • 2 garlic cloves, minced
  • 1 tbsp minced fresh parsley
  • 1 tbsp lemon juice
  • 3 tbsp parmasan cheese

Directions

  1. Heat oil in a med saucepan over med heat. Add garlic and saute 1 min. Add salt, pepper, chickpeas, and broth, bring to a boil. Cover and reduce heat, simmer 15 min.
  2. While garlic mixture simmers, cook pasta in boiling water 9 min. Drain well.
  3. Place chickpea mixture in a food processor and process until smooth. Combine chickpea mixture, pasta, tomatoes , garlic, fresh parsley and lemon juice and toss well. Sprinkle with cheese and serve immediately.

This entry was posted on Saturday, October 6th, 2007 at 11:00 pm and is filed under Italian, Main Dish, Pasta. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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