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Barilla® Chickpeas and Pasta

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Barilla® Chickpeas and Pasta



Ingredients :

  • 1 (16 ounce) box Barilla® Penne pasta
  • 1 (16 ounce) can chickpeas
  • rinsed and drained
  • divided
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 2 teaspoons olive oil
  • 1 medium zucchini
  • halved lengthwise and sliced crosswise
  • 1 (24 ounce) jar Barilla® Roasted Garlic Sauce
  • 1 tablespoon chopped fresh rosemary
  • ½ cup crumbled feta cheese
  • Methods :

  • Preheat oven to 450 degrees F.
  • 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.
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