Pasta and Tomatoes with Chickpea Sauce

If you are one of those who likes to sneak nutrition into your family's diet... this is a dish for you! The flavors of hummus, fresh tomatoes and parsley adorn this pasta in this simple, yet hearty dish. The chickpea sauce boosts the fiber and protein content, while leaving out all the saturated fat traditionally found in creamy pasta dishes. Top it with a small amount of Parmigiano-Reggiano cheese to give it a big flavor boost at the end.


Pasta with Tomatoes and Chickpea Sauce

2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
3 cups uncooked pasta- choose your variety!
1 cup grape tomatoes, halved
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water until al dente, drain well.

Place chickpea mixture in a food pro-cessor, or blender and process until smooth. Make sure that you process it long enough or it may be a little mealy in consitancy. Combine chickpea mixture, pasta, tomatoes, fresh parsley, and lemon juice; toss well. And up to a half cup of warm water to thin the sauce if needed. Sprinkle with cheese. Serve hot.

Use whole-wheat pasta if preferred (I was out!). Serve it with steamed broccoli and some fresh-cut fruit of the season like honeydew melon. How did the kids recieve it??? They groaned a little when I put it on the table (as they often do when an unfamilar dish is set before them), but in the end they cleared their plates without further complaint. All four of them! I'd say it passed the test.

Tip: If you enjoy the bright flavors that fresh herbs lend to a dish, be sure to use the more vibrant flat-leaf Italian parsley instead of the curly leaf variety. And, If you must have some meat on your plate, grill up some italian seasoned chicken breast to go on the side. Enjoy!
Recipe adapted from Cooking Light