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Barilla® Chickpeas and Pasta

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"Penne pasta is tossed with a Roasted Garlic Sauce and sauteed zucchini then topped with roasted chickpeas and crumbled feta."
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1 h 10 m servings 373 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

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  1. Preheat oven to 450 degrees F.
  2. In a small bowl combine 1 cup chickpeas, 1 tablespoon oil, and salt; spread in an even layer in a 15x10x1-inch baking pan.
  3. Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting; cool completely.
  4. In a food processor blend remaining chickpeas until finely processed; set aside.
  5. In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently.
  6. Cook pasta according to package directions; remove from heat and drain well, reserving 1 cup of the cooking liquid.
  7. 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.
  8. In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas; bring to a very low simmer.
  9. While pasta is draining, pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta.
  10. 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

Per Serving: 373 calories; 7.3 g fat; 66.3 g carbohydrates; 12.9 g protein; 8 mg cholesterol; 640 mg sodium. Full nutrition

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