Summer Pasta With Tomatoes and Chickpeas

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 342.4
  • Total Fat: 12.6 g
  • Cholesterol: 14.0 mg
  • Sodium: 405.4 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 6.9 g
  • Protein: 12.7 g

View full nutritional breakdown of Summer Pasta With Tomatoes and Chickpeas calories by ingredient
Report Inappropriate Recipe

Submitted by:


This is a recipe that I had and wanted to check the calorie count. This is a recipe that I had and wanted to check the calorie count.
Number of Servings: 2


    1 pound ripe, fresh tomatoes, peeled if desired and finely chopped

    1 plump garlic clove, minced

    Salt and freshly ground pepper to taste

    1 teaspoon balsamic vinegar (optional)

    1 tablespoon slivered or chopped fresh basil

    2 tablespoons extra virgin olive oil

    1 (15-ounce) can chickpeas, drained and rinsed

    3/4 pound fusille or farfalle

    1/4 cup crumbled feta or freshly grated Parmesan (more to taste)


1. Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Stir in the chick peas. Taste and adjust seasonings.

2. Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.

Advance preparation: You can make the sauce a few hours ahead of serving.

Yield: Serves four

Number of Servings: 2

Recipe submitted by SparkPeople user ANNE-ELIZ.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.