Vegetarian

Summer Pasta With Tomatoes and Chickpeas is for Dinner.

Summer Pasta With Tomatoes and Chickpeas takes 10 minutes to prepare.

Summer Pasta With Tomatoes and Chickpeas takes 15 minutes to cook.

Summer Pasta With Tomatoes and Chickpeas makes 2 servings.

The ingredients for Summer Pasta With Tomatoes and Chickpeas are:

1 pound ripe, fresh tomatoes, peeled if desired and finely chopped

1 plump garlic clove, minced

Salt and freshly ground pepper to taste

1 teaspoon balsamic vinegar (optional)

1 tablespoon slivered or chopped fresh basil

2 tablespoons extra virgin olive oil

1 (15-ounce) can chickpeas, drained and rinsed

3/4 pound fusille or farfalle

1/4 cup crumbled feta or freshly grated Parmesan (more to taste)

Here is how you make Summer Pasta With Tomatoes and Chickpeas:

1. Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Stir in the chick peas. Taste and adjust seasonings.2. Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.Advance preparation: You can make the sauce a few hours ahead of serving.Yield: Serves fourNumber of Servings: 2Recipe submitted by SparkPeople user ANNE-ELIZ.

The nutritional information for Summer Pasta With Tomatoes and Chickpeas is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 342.4

• Total Fat: 12.6 g
• Cholesterol: 14.0 mg
• Sodium: 405.4 mg
• Total Carbs: 45.7 g
• Dietary Fiber: 6.9 g
• Protein: 12.7 g

The dietary needs meet for Summer Pasta With Tomatoes and Chickpeas is Vegetarian