Barilla® Chickpeas and Pasta

Barilla® Chickpeas and Pasta

Barilla

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

1 h 10 m servings 373 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 66.3g
  • 21%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 640 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Customize It:
  • To add an extra dose of veggies without any extra work, stir in baby kale or baby spinach just before serving.

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