Pasta Skillet with Tomatoes and Beans

Dish up an easy homemade pasta sauce packed with the bright flavors of fresh basil, balsamic vinegar, and salty Asiago cheese over hot cooked angel hair noodles for a quick, and delicious, weeknight dinner in a hurry.

Yield: 4 servings (serving size: 1 1/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 21%
  • Fat: 8.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 17.5g
  • Carbohydrate: 57.8g
  • Fiber: 4.9g
  • Cholesterol: 15mg
  • Iron: 4.3mg
  • Sodium: 624mg
  • Calcium: 211mg

Ingredients

  • 2 teaspoons olive oil
  • 2 cups chopped tomato
  • 2 garlic cloves, minced
  • 3 cups hot cooked angel hair (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 (garbanzo beans), drained
  • 1/2 cup (2 ounces) grated Asiago cheese
  • 2 tablespoons balsamic vinegar
  • Basil sprigs (optional)

Preparation

  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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