Garbanzos, Tomato, and Rosemary with Bowtie Pasta

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* 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 tablespoon olive oil

1 tablespoon rosemary

-- minced fresh

-- OR 1 tsp dried

1 can tomatoes

-- (28 oz can) undrained, diced

2 tablespoons parsley

-- minced

1 1/2 cups garbanzo beans

-- cooked (1/2 cup dry)

-- OR 1 15 oz can, drained

4 cloves garlic

-- minced

1/8 teaspoon red pepper flakes

-- crushed

16 ounces 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 "

 

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Per Serving (excluding unknown items): 492 Calories; 7g Fat (12.1%

calories from fat); 20g Protein; 89g Carbohydrate; 11g Dietary Fiber;

0mg Cholesterol; 20mg Sodium. Exchanges: 6 Grain(Starch); 1/2 Lean

Meat; 1/2 Vegetable; 1 Fat.

 

 

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