Pasta with Chick Peas
1 1/2 cup finely chopped onions
2 large garlic cloves, minced or pressed
3 fresh rosemary sprigs, 2 inches each
2 teaspoons olive oil
4 cups chopped fresh or 3 cups canned tomatoes
3 1/2 cups cooked chick peas (two 15 oz cans)
salt and ground black pepper to taste
1 pound short chunky pasta, such as ditalini, tubetti or orecchiette
2/3 cup crumbled feta cheese
Combine the onions, garlic, rosemary, and oil in a nonstick skillet and saute on low heat for about 10 minutes, until onions are soft and golden. Add the tomatoes and half of the chick peas and cook for another 10 minutes. Remove the rosemary sprigs and discard. In a blender, puree the tomato-chickpea mixture until smooth. Return it to the skillet, stir in remaining chickpeas, and add salt/pepper to taste. Meanwhile bring pasta to boil/drain.
Toss the pasta with the sauce and top with feta cheese.
Per 15 oz serving: 542 calories, 7.7grams fat
Submitted by Tae Bo Master
Low-Fat Dishes
Main Dishes & Casseroles
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