Garbanzos, Tomato, and Rosemary with Bowtie Pasta

[Guest guest]

* Exported from MasterCook *

 

Garbanzos, Tomato, and Rosemary with Bowtie Pasta

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Beans Main Course

No Meat Noodles/Pasta

Veggies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 T olive oil

1 T rosemary

--minced fresh, OR

--1 teaspoon dried

1 28 oz can tomatoes

--undrained, diced

2 T parsley

--minced

1 1/2 c garbanzo beans

--cooked (1/2 cup dry) **OR**

--1 15 oz can, drained

4 garlic cloves

--minced

1/8 t red pepper flakes

--crushed

16 oz bowtie pasta

--(farfalle)

parmesan cheese

--grated (Optional)

 

Heat oil in a large skillet over medium heat. Add garlic and

rosemary; sauté 1 minute. Add pepper flakes and tomatoes.

Increase heat to medium-high and cook, stirring often, until sauce

thickens, about 8 minutes. Stir in garbanzos and cook until

heated through.

 

Cook pasta according to package directions. Drain and transfer to a

warm serving bowl. Add sauce and parsley; stir gently. Serve with

Parmesan cheese, if desired.

 

Source:

" Produce Marketing Association and the Produce for Better Health

Foundation "

S(Formatted for MC6):

" by Vicky; v_camille_b "

 

- - - - - - - - - - - - - - - - -

- -

 

Per Serving (excluding unknown items): 818 Calories; 41g Fat (44.3%

calories from fat); 21g Protein; 95g Carbohydrate; 13g Dietary Fiber;

0mg Cholesterol; 40mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean

Meat; 1 1/2 Vegetable; 7 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4363 0 0 0