Chickpea and Tomato Penne Pasta
- Number of Servings: 8
Ingredients
Directions
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, heat EVOO, 3 turns of the pan, in a high-sided skillet over medium heat. Add onions, garlic, rosemary, red pepper, salt and black pepper. Cook 7-8 minutes until very tender.
Pulse-process the chickpeas in a food processor to fine chop them. Add the chickpeas to the onions and garlic, add tomato paste and stir to combine for 1 minute then stir in the chicken stock and crushed or puréed tomatoes. Adjust salt and pepper to your taste.
Toss al dente pasta together with sauce and serve in shallow bowls. Top with parsley and lots of grated Pecorino Romano cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user LYNNKEENAN.
1 pound penne pasta3 T. olive oil1 medium onion chopped3 cloves garlic1 sprig rosemary chopped1/2 t. red pepper flakesblack pepper1 can chickpeas (14-18 ounces), rinsed, drained and chopped in blender/processor1 cup chicken stock28 oz. can crushed tomatoes1/4 cup parsley choppedparmesan/romano cheese to top
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, heat EVOO, 3 turns of the pan, in a high-sided skillet over medium heat. Add onions, garlic, rosemary, red pepper, salt and black pepper. Cook 7-8 minutes until very tender.
Pulse-process the chickpeas in a food processor to fine chop them. Add the chickpeas to the onions and garlic, add tomato paste and stir to combine for 1 minute then stir in the chicken stock and crushed or puréed tomatoes. Adjust salt and pepper to your taste.
Toss al dente pasta together with sauce and serve in shallow bowls. Top with parsley and lots of grated Pecorino Romano cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user LYNNKEENAN.
Nutritional Info Amount Per Serving
- Calories: 389.6
- Total Fat: 9.6 g
- Cholesterol: 4.5 mg
- Sodium: 510.6 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 7.6 g
- Protein: 16.5 g
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