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Barilla® Chickpeas and Pasta

with Rosemary-Roasted Garlic Sauce

  • 339
    CALORIES
  • 59.0g
    CARBOHYDRATE
  • 7.0g
    FAT
  • 12.0g
    PROTEIN
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Ingredients

Ingredients for 8 people

  • 1 box Barilla® Penne pasta
  • 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

Made with

Penne


Instructions

  1. 1
    Preheat oven to 450°F.
  2. 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. 3
    Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting; cool completely.
  4. 4
    In a food processor blend remaining chickpeas until finely processed; set aside.
  5. 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. 6
    Cook pasta according to package directions; remove from heat and drain well, reserving 1 cup of the cooking liquid.
  7. 7
    Meanwhile, in a medium saucepan heat 2 teaspoons oil over medium heat; sauté zucchini for 2 to 3 minutes; remove zucchini from pan and set aside.
  8. 8
    In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas; bring to a very low simmer.
  9. 9
    While pasta is draining, pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta.
  10. 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.
  11. 11
    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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