Penne pasta is tossed with a Roasted Garlic Sauce and sauteed zucchini then topped with roasted chickpeas and crumbled feta.

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Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • In a small bowl combine 1 cup chickpeas, 1 tablespoon oil, and salt; spread in an even layer in a 15x10x1-inch baking pan.

  • Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting; cool completely.

  • In a food processor blend remaining chickpeas until finely processed; set aside.

  • In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently.

  • Cook pasta according to package directions; remove from heat and drain well, reserving 1 cup of the cooking liquid.

  • Meanwhile, in a medium saucepan heat 2 teaspoons oil over medium heat; saute zucchini for 2 to 3 minutes; remove zucchini from pan and set aside.

  • In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas; bring to a very low simmer.

  • While pasta is draining, pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta.

  • Stir in up to 1 cup of the reserved cooking liquid until desired consistency is reached; serve immediately topped with roasted chickpeas and crumbled feta.

Customize It:

To add an extra dose of veggies without any extra work, stir in baby kale or baby spinach just before serving.

Nutrition Facts

373 calories; protein 12.9g 26% DV; carbohydrates 66.3g 21% DV; fat 7.3g 11% DV; cholesterol 8.3mg 3% DV; sodium 640mg 26% DV. Full Nutrition
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