Super Pasta e Ceci recipe
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Ingredients
- 1 cup Barilla® Ditalini 1 cup Barilla® Tomato & Basil Sauce ⅔ cup water ⅓ cup quinoa 2 tablespoons olive oil 1 carrot, minced 1 celery stalk, minced 1 small onion, minced 2 cups cooked chickpeas, liquid reserved 1 jalapeno pepper, seeded and minced 1 teaspoon salt ¼ cup nutritional yeast 2 cups boiling water, or more if needed 18 cooked shrimp, shelled 3 tablespoons chopped fresh flat-leaf parsley 1 tablespoon extra-virgin olive oil
Nutrition Info
- 2775.8 caloriescarbohydrate: 123.1 gcholesterol: 4033.4 mgfat: 38.5 gfiber: 17.3 gprotein: 460 gsaturatedFat: 7.8 gservingSize: -sodium: 6210.4 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Super Pasta e Ceci
Directions
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Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. If all water has not been absorbed, drain.
Heat oil in a large pot. Add carrots, celery, and onion, cook and stir until vegetables soften and onions begin to turn translucent, 3 to 5 minutes. Add chickpeas with liquid and cooked quinoa. Stir in jalapeno pepper. Add tomato sauce, salt, and nutritional yeast, stir to combine.
Slowly pour in 2 cups boiling water, add ditalini. Continue to stir, add more water only if needed. Cook until ditalini are al dente, 9 to 10 minutes. Mixture should have a stew-like consistency. Add shrimp, cook and stir until shrimp are heated through, 1 more minute.
Divide among serving bowls, top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.