Barilla® Chickpeas And Pasta

1. 1

   Preheat oven to 450 degrees F.

2. 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.

3. 3

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

4. 4

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

5. 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.

6. 6

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

7. 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.

8. 8

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

9. 9

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

10. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.