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Ingredients25 m servings 517 cals
Original recipe yields 6 servings
- Bring a large pot of water to a boil; season with salt.
- Saute garlic with olive oil in a large skillet over medium heat until slightly yellow in color, about 1 minute. Add peppers and oregano; saute for 4-5 minutes. Add chickpeas; saute for an additional minute.
- Cook pasta 2 minutes less than package directions. Drain and reserve 1/2 cup (125ml) of pasta cooking liquid.
- Add pasta and reserved pasta cooking liquid to skillet with the peppers and chickpeas mixture; cook over high heat until thickened. Season with salt and pepper. Top with Romano cheese before serving.
Per Serving: 517 calories; 13.2 g fat; 81.2 g carbohydrates; 17.7 g protein; 10 mg cholesterol; 416 mg sodium. Full nutrition
ReviewsRead all reviews 2
it's pretty good but serve it cold with some Italian dressing over it and it's better. if you want to serve it hot I recommend adding diced tomatoes and or corn to it even another type of bean. ...