Pasta with Chick-Peas, Tomatoes & Herbs
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta, penne
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 19 | ounces |
tomatoes
canned, chopped |
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
oregano
|
|
| 19 | ounces |
chickpeas (garbanzo beans)
drained and rinsed |
|
| ¼ | cup |
basil
chopped fresh |
*
|
| ¼ | cup |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta, penne
|
*
|
| 15 | ml |
olive oil
|
|
| 1 | large |
garlic cloves
minced |
*
|
| 549.1 | ml/g |
tomatoes
canned, chopped |
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
oregano
|
|
| 549.1 | ml/g |
chickpeas (garbanzo beans)
drained and rinsed |
|
| 59 | ml |
basil
chopped fresh |
*
|
| 59 | ml |
Parmesan cheese
freshly grated |
|
Directions
In large pot of boiling water, cook pasta until tender but firm, 7 to 10 minutes; drain and transfer to large bowl.
Meanwhile, in saucepan, heat oil over medium heat; cook garlic for 30 seconds.
Add tomatoes, dried basil, oregano and chick-peas; simmer for 5 minutes.
- Add fresh basil; simmer for 5 minutes.
Pour over hot pasta and toss to mix.
Sprinkle cheese over each serving.
