Pasta Skillet With Tomatoes and Beans |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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quick, light vegetarian stovetop meal. Ingredients:
2 teaspoons olive oil |
2 cups chopped tomatoes |
2 garlic cloves, minced |
3 cups hot cooked angel hair pasta (about 6 ounces uncooked pasta) |
1/2 cup chopped fresh basil |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans) |
1/2 cup grated asiago cheese |
2 tablespoons balsamic vinegar |
basil sprig (optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add tomato and garlic, and sauté 2 minutes. Add pasta, basil, salt, pepper, and chickpeas; cook 2 minutes. Place mixture in a bowl; stir in cheese and vinegar, and garnish with basil, if desired.
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