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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 2776 Calories

Ingredients

• 1 teaspoon salt
• ⅔ cup water
• 2 tablespoons olive oil
• 1 small onion, minced
• 1 carrot, minced
• ⅓ cup quinoa
• ¼ cup nutritional yeast
• 1 tablespoon extra-virgin olive oil
• 1 jalapeno pepper, seeded and minced (Optional)
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 cup Barilla® Ditalini
• 1 cup Barilla® Tomato & Basil Sauce
• 1 celery stalk, minced
• 2 cups cooked chickpeas, liquid reserved
• 2 cups boiling water, or more if needed
• 18 cooked shrimp, shelled

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Divide among serving bowls; top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.