Pasta With Chickpeas and Garlic Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Another great veggie pasta dish from Cooking Light magazine. Ingredients:
2 teaspoons olive oil |
2 garlic cloves, crushed |
3/4 teaspoon kosher salt |
1/4 teaspoon crushed red pepper flakes |
1 (15 ounce) can chickpeas, drained (garbanzo beans) |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
1 1/2 cups uncooked medium pasta shells (about 6 ounces) |
1/2 cup halved grape tomatoes |
2 garlic cloves, minced |
1 tablespoon minced fresh parsley |
1 tablespoon fresh lemon juice |
3 tablespoons shredded parmigiano-reggiano cheese |
Directions:
1. Heat oil in a medium saucepan over medium heat. Add crushed garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil. Cover, reduce heat and simmer 15 minutes.
2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.
3. Place chickpea mixture in a food processor and process until smooth.
4. Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley and lemon juice, toss well.
5. Sprinkle with cheese. Serve immediately.
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