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 calories
carbohydrate: 66.3 g
cholesterol: 8.3 mg
fat: 7.3 g
fiber: 6.9 g
protein: 12.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 640 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F.

  2. In a small bowl combine 1 cup chickpeas, 1 tablespoon oil, and salt, spread in an even layer in a 15x10x1-inch baking pan.

  3. Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting, cool completely.

  4. In a food processor blend remaining chickpeas until finely processed, set aside.

  5. In a large pot bring 4 to 6 quarts of water to a rolling boil, add salt to taste and the Penne, stir gently.

  6. Cook pasta according to package directions, remove from heat and drain well, reserving 1 cup of the cooking liquid.

  7. 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.

  8. In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas, bring to a very low simmer.

  9. While pasta is draining, pour Roasted Garlic sauce mixture into large pot, stir in zucchini and 1 tablespoon rosemary, stir in pasta.

  10. 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.

Recipe Yield

8 servings

Recipe Note

Penne pasta is tossed with a Roasted Garlic Sauce and sauteed zucchini then topped with roasted chickpeas and crumbled feta.

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