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February 13, 2005
Pasta with Chickpeas and Garlic Sauce
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
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.
While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.
Yield: 4 servings (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); PROTEIN 13.6g; CHOLESTEROL 3mg; CALCIUM 92mg; SODIUM 808mg; FIBER 6.6g; IRON 3.3mg; CARBOHYDRATE 57.3g
Posted by carcharhinid at February 13, 2005 02:23 PM