Yield: 4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)
Ingredients :
2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese
Method :
1. Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
3. Place chickpea mixture in a food pro-cessor, and process until smooth.
4. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
Nutritional Info :(serving size: 1 cup pasta and 2 1/4 teaspoons cheese)
Calories 333 (24% from fat);
Fat 9g (sat 1.6g,mono 3.2g,poly 2.7g);
Iron 3.3mg;
Cholesterol 3mg;
Calcium 92mg;
Carbohydrate 57.3g;
Sodium 808mg;
Protein 13.6g;
Fiber 6.6g
A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.
Source: Cooking Light, JanuarY 2005
Formatted by : Chupa Babi
Ingredients :
2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese
Method :
1. Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
3. Place chickpea mixture in a food pro-cessor, and process until smooth.
4. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
Nutritional Info :(serving size: 1 cup pasta and 2 1/4 teaspoons cheese)
Calories 333 (24% from fat);
Fat 9g (sat 1.6g,mono 3.2g,poly 2.7g);
Iron 3.3mg;
Cholesterol 3mg;
Calcium 92mg;
Carbohydrate 57.3g;
Sodium 808mg;
Protein 13.6g;
Fiber 6.6g
A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.
Source: Cooking Light, JanuarY 2005
Formatted by : Chupa Babi
