Pasta with Chickpeas and Garlic Sauce

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Pasta with Chickpeas and Garlic Sauce - Greek

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 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

 

 

 

 

 

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 pro-cessor, and

process until smooth. Combine chickpea mixture, pasta,

tomatoes, minced garlic, fresh parsley, and lemon

juice; toss well. Sprinkle with cheese. Serve

immediately.

 

Yield: 4 servings (serving size: 1 cup pasta and 2

1/4 teaspoons cheese)

 

CALORIES 333 (24% from fat); FAT 9g (sat 1.6g,mono

3.2g,poly 2.7g); PROTEIN 13.6g; CHOLESTEROL 3mg;

CALCIUM 92mg; SODIUM 808mg; FIBER 6.6g; IRON 3.3mg;

CARBOHYDRATE 57.3g

 

Source: Cooking Light, JANUARY 2005

Formatted by Chupa BAbi: 05.21.05

 

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.

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