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Pasta with Chickpeas and Garlic Sauce

Pasta with Chickpeas and Garlic Sauce
Randy Mayor
Yield

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

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

Nutrition Information

  • calories 333
  • caloriesfromfat 24 %
  • fat 9 g
  • satfat 1.6 g
  • monofat 3.2 g
  • polyfat 2.7 g
  • protein 13.6 g
  • carbohydrate 57.3 g
  • fiber 6.6 g
  • cholesterol 3 mg
  • iron 3.3 mg
  • sodium 808 mg
  • calcium 92 mg

How to Make It

  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.