Barilla® Chickpeas and Pasta

Penne pasta is tossed with a Roasted Garlic Sauce and sauteed zucchini then topped with roasted chickpeas and crumbled feta.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 373 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 450 degrees F.

Step 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.

Step 3

Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting; cool completely.

Step 4

In a food processor blend remaining chickpeas until finely processed; set aside.

Step 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.

Step 6

Cook pasta according to package directions; remove from heat and drain well, reserving 1 cup of the cooking liquid.

Step 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.

Step 8

In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas; bring to a very low simmer.

Step 9

While pasta is draining, pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta.

Step 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.