Pasta with Chickpeas and Garlic Sauce

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.

Cooking Light
JANUARY 2005

  • Yield: 4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)

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

Preparation

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.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

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.

Nutritional Information

Amount per serving

  • Calories:

    333
  • Calories from fat:

    24%
  • Fat:

    9g
  • Saturated fat:

    1.6g
  • Monounsaturated fat:

    3.2g
  • Polyunsaturated fat:

    2.7g
  • Protein:

    13.6g
  • Carbohydrate:

    57.3g
  • Fiber:

    6.6g
  • Cholesterol:

    3mg
  • Iron:

    3.3mg
  • Sodium:

    808mg
  • Calcium:

    92mg

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