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Chickpea and Tomato Penne Pasta takes several minutes to prepare.

Chickpea and Tomato Penne Pasta takes several minutes to cook.

Chickpea and Tomato Penne Pasta makes 8 servings.

The ingredients for Chickpea and Tomato Penne Pasta are:

1 pound penne pasta
3 T. olive oil
1 medium onion chopped
3 cloves garlic
1 sprig rosemary chopped
1/2 t. red pepper flakes
black pepper
1 can chickpeas (14-18 ounces), rinsed, drained and chopped in blender/processor
1 cup chicken stock
28 oz. can crushed tomatoes
1/4 cup parsley chopped
parmesan/romano cheese to top

Here is how you make Chickpea and Tomato Penne Pasta:

Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.Meanwhile, heat EVOO, 3 turns of the pan, in a high-sided skillet over medium heat. Add onions, garlic, rosemary, red pepper, salt and black pepper. Cook 7-8 minutes until very tender.Pulse-process the chickpeas in a food processor to fine chop them. Add the chickpeas to the onions and garlic, add tomato paste and stir to combine for 1 minute then stir in the chicken stock and crushed or pur?ed tomatoes. Adjust salt and pepper to your taste.Toss al dente pasta together with sauce and serve in shallow bowls. Top with parsley and lots of grated Pecorino Romano cheese.Number of Servings: 8Recipe submitted by SparkPeople user LYNNKEENAN.

The nutritional information for Chickpea and Tomato Penne Pasta is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 389.6

• Total Fat: 9.6 g
• Cholesterol: 4.5 mg
• Sodium: 510.6 mg
• Total Carbs: 57.3 g
• Dietary Fiber: 7.6 g
• Protein: 16.5 g