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Super Pasta e Ceci

Rated as 4.5 out of 5 Stars

"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
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; 38.5 123.1 460 4033 6210 Full nutrition

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Read all reviews 3
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The medley of flavors in this dish will have you going back for seconds.

This was good. Not so great 3 days in a row though! lol I like this recipe. Can be hard to find the yeast, so we used parmesan cheese. Worked well! You hardly even notice the quinoa, which...

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...