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 calories
carbohydrate: 123.1 g
cholesterol: 4033.4 mg
fat: 38.5 g
fiber: 17.3 g
protein: 460 g
saturatedFat: 7.8 g
servingSize: -
sodium: 6210.4 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Divide among serving bowls, top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.

Recipe Yield

3 servings

Recipe Note

Traditional Italian ditalini pasta and chickpeas made even better and faster by adding Barilla® Tomato and Basil sauce, cooked quinoa, and shrimp for a savory meal.

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