Monday, May 23, 2011

Pasta with Roasted Tomatoes and Chickpeas

Several months ago, I went to my friend Melissa's house for dinner and she made an amazing pasta sauce with chickpeas. Before that, I wouldn't have thought to use chickpeas with pasta, but the combination was delicious.

Last night, I decided to try making my own version of the sauce. Since I made this recipe up as I was cooking, measurements are approximations.

Pasta with Roasted Tomatoes and Chickpeas

Serves 3-4

3 oz whole wheat thin spaghetti
1 container grape tomatoes
1 can chickpeas, rinsed and drained
1/2 medium white onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp extra virgin olive oil
Crushed red pepper flakes
Salt and Pepper
Grated Parmesan cheese

Preheat oven to 350 degrees. Combine tomatoes, olive oil and salt and pepper in an oven safe dish. Roast tomatoes in oven for 40-45 minutes.

Cook pasta until al dente. While pasta is cooking, lightly steam onions and garlic in a separate pan until cooked through. Make sure you use a pan that is large enough to eventually accommodate the tomatoes and pasta.

Add roasted tomatoes and juices to the onions and garlic. Combine with crushed red pepper flakes and basil to taste. Add cooked pasta to the finished sauce. Top with a light sprinkle of grated Parmesan cheese.

To up the nutrition, try serving the pasta on a bed of steamed spinach.

What's your favorite healthy way to eat pasta?

- ST

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