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Super Pasta e Ceci

"Traditional Italian ditalini pasta and chickpeas made even better and faster by adding Barilla® Tomato and Basil sauce, cooked quinoa, and shrimp for a savory meal."
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45 m servings 2776 cals
Original recipe yields 3 servings

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  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. If all water has not been absorbed, drain.
  2. Heat oil in a large pot. Add carrots, celery, and onion; cook and stir until vegetables soften and onions begin to turn translucent, 3 to 5 minutes. Add chickpeas with liquid and cooked quinoa. Stir in jalapeno pepper. Add tomato sauce, salt, and nutritional yeast; stir to combine.
  3. Slowly pour in 2 cups boiling water; add ditalini. Continue to stir; add more water only if needed. Cook until ditalini are al dente, 9 to 10 minutes. Mixture should have a stew-like consistency. Add shrimp; cook and stir until shrimp are heated through, 1 more minute.
  4. Divide among serving bowls; top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.

Nutrition Facts

Per Serving: 2776 calories; 38.5 g fat; 123.1 g carbohydrates; 460 g protein; 4033 mg cholesterol; 6210 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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The medley of flavors in this dish will have you going back for seconds.

Great flavors and the mixture of textures make this recipe a keeper! I really enjoyed the cooking process and I did have to let it simmer a bit for the Ditalini to become tender. I added 1 par...