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Nutrition Facts
Serving Size 1 (170g) Recipe makes 4 servings The following items or measurements are not included below: reduced-sodium fat-free chicken broth
Calories 288
Calories from Fat 45		(15%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 712mg		29%
Potassium 301mg		8%
Total Carbohydrate 50.0g		16%
	Dietary Fiber 6.0g	24%
	Sugars 0.7g
Protein 11.2g		22%
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Pasta With Chickpeas and Garlic Sauce

Recipe #152052 | 35 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: smiles4u
Jan 18, 2006

Another great veggie pasta dish from Cooking Light magazine.

SERVES 4 (change servings and units)

Ingredients

2 teaspoons olive oil
2 garlic cloves, crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 (15 ounce) can chickpeas, drained (garbanzo beans)
1 (14 ounce) can reduced-sodium fat-free chicken broth
1 1/2 cups uncooked medium pasta shells (about 6 ounces)
1/2 cup halved grape tomatoes
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded parmigiano-reggiano cheese

Directions

1
Heat oil in a medium saucepan over medium heat. Add crushed garlic, saute 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, drain well.
3
Place chickpea mixture in a food processor and process until smooth.
4
Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley and lemon juice, toss well.
5
Sprinkle with cheese. Serve immediately.

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Featured Reviews for This Recipe

From: groovyrooby

On Oct 1, 2007

Absolutely loved this!!! Chickpeas + garlic + lemon is one of my favorite combinations ever, and this was rich in all! I added some spinach to mine; just after mixing I threw in about three cups of raw spinach and heated it a minute or two just to wilting. Very fast, very easy. Fantastic! This will be making a weekly appearance on our table.

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From: Vino p.o. prn

On May 29, 2007

Wonderful creamy sauce without using any milk or cream! You definitely have to serve it immediately (or reheat it) because as the sauce cools it gets a little clumpy....but it still tastes great! I added in some green peas at the end!

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From: grumpybear42

On May 4, 2007

I made this when the Cooking Light issue it was in came out. Very good. Easy ingredients that you are likely to have on hand. And it is a nice, hearty dish, for something so low-fat.

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From: citygirl716

On May 3, 2007

Surprisingly good. After following the recipe we were a little nervous about the way it looked but the taste and texture proved to be absolutely delicious. We were able to prepare and enjoy this meal in less than 30 minutes which was a huge plus. Thank you so much for posting!

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Read all 5 reviews