Barilla® Chickpeas and Pasta

Directions

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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Appetizer & Snack Recipes	Bread Recipes
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