Pasta with Chickpeas and Garlic Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
1. 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.
2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
3. 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.
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