Chickpea and Tomato Penne Pasta

Chickpea and Tomato Penne Pasta
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Chickpea and Tomato Penne Pasta calories by ingredient


This recipe comes from Rachael Ray's website This recipe comes from Rachael Ray's website
Number of Servings: 8


    1 pound penne pasta
    3 T. olive oil
    1 medium onion chopped
    3 cloves garlic
    1 sprig rosemary chopped
    1/2 t. red pepper flakes
    black pepper
    1 can chickpeas (14-18 ounces), rinsed, drained and chopped in blender/processor
    1 cup chicken stock
    28 oz. can crushed tomatoes
    1/4 cup parsley chopped
    parmesan/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.

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