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Barilla® Pasta with Chickpeas

and Rosemary-Roasted Garlic Sauce

Blue Box Penne

Made with

Barilla Penne

  • Prep
  • Cook
  • Skill

  • 339
  • 7g
  • 59g
  • 12g
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Ingredients for 8 people

  • 1 box Barilla® Penne
  • 1 16-ounce can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 2 teaspoons olive oil
  • 1 medium zucchini, halved lengthwise and sliced crosswise
  • 1 jar Barilla® Roasted Garlic sauce
  • 1 tablespoon chopped fresh rosemary (or 1/2 teaspoon dried), crushed>
  • ½ cup crumbled feta cheese


  • Preheat oven to 450° F.
  • In a small bowl combine 1 cup chickpeas, 1 tablespoon olive 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.
  • Bring a large pot of water to a boil. Cook pasta according to package directions. Drain well, reserving 1 cup of the cooking water.
  • Meanwhile, in a medium saucepan heat 2 teaspoons olive oil over medium heat; sauté 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.
  • Pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta.
  • Slowly add reserved cooking water until desired consistency is reached; serve immediately topped with roasted chickpeas and crumbled feta.
  • 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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