Pasta with Garbanzo Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A wonderful first course, to be followed by roasted meat with vegetables. Pass some additional grated Parmesan cheese if you're not concerned about a few extra calories. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
3/4 cup chopped celery |
3 garlic cloves, minced |
1 bay leaf |
3 1/4 cups (or more) canned low-salt chicken broth or vegetable broth |
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained |
3 tablespoons tomato paste |
1/4 teaspoon dried crushed red pepper |
1/2 cup uncooked small elbow macaroni |
3 tablespoons chopped fresh italian parsley |
4 tablespoons freshly grated parmesan cheese |
Directions:
1. Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil.
2. Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese.
3. Per serving: calories, 280; total fat, 10 g; saturated fat, 2 g; cholesterol, 4 mg Nutritional analysis provided by Bon Appétit
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