Photo Credit: Barilla®

Pasta with Chickpeas and Rosemary-Roasted Garlic Sauce

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chickpea pasta recipe

Pasta with Chickpeas and Rosemary-Roasted Garlic Sauce

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 7 minutes
Course: Dinner
Keyword: barilla, barilla pasta, chickpeas
Servings: 8 people
Calories: 339kcal
Author: Barilla®

Ingredients

  • 1 box Barilla® Penne
  • 1 tablespoon olive oil
  • 2 teaspoons olive oil
  • 1 jar Barilla® Roasted Garlic sauce
  • ½ cup crumbled feta cheese
  • 1 16-ounce can chickpeas rinsed and drained
  • ¼ teaspoon salt
  • 1 medium zucchini, halved lengthwise and sliced crosswise
  • 1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried) crushed

Instructions

  • Preheat oven to 450° F.
  • In a small bowl combine 1 cup chickpeas, 1 tablespoon olive oil, and salt; spread in an even layer in a 15x10x1-inch baking pan.
  • Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting; cool completely.
  • In a food processor blend remaining chickpeas until finely processed; set aside.
  • Bring a large pot of water to a boil. Cook pasta according to package directions. Drain well, reserving 1 cup of the cooking water.
  • Meanwhile, in a medium saucepan heat 2 teaspoons olive oil over medium heat; sauté zucchini for 2 to 3 minutes; remove zucchini from pan and set aside.
  • In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas; bring to a very low simmer.
  • Pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta.
  • Slowly add reserved cooking water until desired consistency is reached; serve immediately topped with roasted chickpeas and crumbled feta.
  • Customize it: To add an extra dose of veggies without any extra work, stir in baby kale or baby spinach just before serving.

Nutrition

Calories: 339kcal | Carbohydrates: 59g | Protein: 12g | Fat: 7g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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