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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pasta with Garbanzo Beans

Makes: 2 servings
Serving size: 1 1/2cups
Start to Finish 25 mins
Pasta with Garbanzo Beans
  • 1/2  cup  finely chopped onion
  • 1  clove garlic, minced
  • 1/4  teaspoon  ground cumin
  • 1/8  teaspoon  crushed red pepper
  • 1  teaspoon  olive oil
  • 2  cups  chopped tomatoes (about 2 large tomatoes)
  • 3/4  cup  garbanzo beans (chickpeas), rinsed and drained
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 4  ounces  dried whole wheat linguine, fettuccine, or rigatoni
  • 1/3  cup  chopped tomato (1 small)
  • 1  tablespoon  crumbled feta cheese
  •  Freshly ground black pepper
  •  Fresh rosemary sprigs (optional)
Directions For sauce::

1. In a medium saucepan, cook onion, garlic, cumin, and crushed red pepper in hot oil about 5 minutes or until onion is tender. Stir in the 2 cups chopped tomatoes, half of the garbanzo beans, the salt, and black pepper. Cover and cook over medium heat until mixture is boiling; reduce heat. Simmer, covered, for 5 minutes, stirring occasionally. Remove from heat.

2. Carefully transfer the tomato mixture to a blender or food processor. Cover and blend or process until smooth. Return all to saucepan. Stir in the remaining garbanzo beans. Cook and stir over low heat until sauce is heated through.

3. Meanwhile, cook pasta according to package directions. Drain pasta. To serve, toss cooked pasta with sauce. Divide mixture between two serving plates. Top with the 1/3 cup chopped tomato and the feta cheese. Sprinkle with freshly ground black pepper. If desired, garnish with rosemary sprigs.

Nutrition Facts (Pasta with Garbanzo Beans)
  • Servings Per Recipe 2,
  • cal. (kcal) 384,
  • Fat, total (g) 6,
  • chol. (mg) 4,
  • sat. fat (g) 1,
  • carb. (g) 69,
  • fiber (g) 10,
  • pro. (g) 20,
  • sodium (mg) 641,
  • Percent Daily Values are based on a 2,000 calorie diet

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