Barilla® Chickpeas and Pasta recipe
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Ingredients
- 1 (16 ounce) box Barilla® Penne pasta 1 (16 ounce) can chickpeas, rinsed and drained, divided 1 tablespoon olive oil ¼ teaspoon salt 2 teaspoons olive oil 1 medium zucchini, halved lengthwise and sliced crosswise 1 (24 ounce) jar Barilla® Roasted Garlic Sauce 1 tablespoon chopped fresh rosemary ½ cup crumbled feta cheese
Nutrition Info
- 373 caloriescarbohydrate: 66.3 gcholesterol: 8.3 mgfat: 7.3 gfiber: 6.9 gprotein: 12.9 gsaturatedFat: 1.9 gservingSize: -sodium: 640 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Barilla® Chickpeas and Pasta
Directions
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Preheat oven to 450 degrees F.
In a small bowl combine 1 cup chickpeas, 1 tablespoon 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.
In a large pot bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, stir gently.
Cook pasta according to package directions, remove from heat and drain well, reserving 1 cup of the cooking liquid.
Meanwhile, in a medium saucepan heat 2 teaspoons oil over medium heat, saute 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.
While pasta is draining, pour Roasted Garlic sauce mixture into large pot, stir in zucchini and 1 tablespoon rosemary, stir in pasta.
Stir in up to 1 cup of the reserved cooking liquid until desired consistency is reached, serve immediately topped with roasted chickpeas and crumbled feta.