SHL: Pasta/w Chickpeas and Garlic Sauce
Source of Recipe
"Cooking Light, the Essential Dinner Tonight Cookbook."
2 teaspoons olive oil
2 garlic cloves -- peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 can chickpeas (15.5 oz) -- rinsed and drained
-- (garbanzo beans)
1 can vegetable broth (14 oz)
1 1/2 cups medium seashell pasta
-- (uncooked about 6 oz)
1/2 cup grape tomatoes -- halved
2 garlic cloves -- minced
1 tablespoon fresh parsley -- minced
1 tablespoon fresh lemon juice
3 tablespoons Parmigiano-Reggiano cheese -- shredded
Heat oil in a medium saucepan over medium heat. Add crushed garlic; saute 1 minute. Add salt and next 3 ingredients; 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; process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
Makes 4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese).
Calories: 293, fat 4.7 g, protein 11.2 g, carbohydrate 52 g, fiber 4.9 g, cholesterol 3 mg, sodium 801 mg
Categories: Pasta
Typed for you by Judi Mae Phelps.
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