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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 cups ditalini or small pasta shells |
2 tablespoons extra-virgin olive oil |
1 medium onion, finely chopped |
1 clove garlic, lightly crushed |
3 cups tomato sauce |
2 cups low-sodium vegetable broth or chicken broth |
1 (10 oz.) package frozen broccoli florets, thawed and chopped |
1 (10 oz.) package frozen peas |
1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed |
Directions:
1. In a pot of boiling salted water, cook pasta, stirring often, until al dente, about 10 minutes. Drain in a colander.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, broth, broccoli, peas and chickpeas. Bring to a boil, then cover, reduce heat and simmer gently for 10 minutes. Stir in pasta. Serve with cheese toasts (see instructions below), if desired.
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