Pasta with Chickpeas and Garlic Sauce

By psusarahb

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.

Yield: 4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)

Nutritional Information
Calories:333 (24% from fat)
Fat:9g (sat 1.6g,mono 3.2g,poly 2.7g)
Protein:13.6g
Carbohydrate:57.3g
Fiber:6.6g
Cholesterol:3mg
Iron:3.3mg
Sodium:808mg
Calcium:92mg

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

Preparation

Step 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.

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.