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Ingredientes
- 1/4 c. extra-virgin extra virgin olive oil
- 1 x garlic clove finely minced
- 1 tsp finely-minced rosemary leaves
- 2 Tbsp. Basic Tomato Sauce (see recipe),
- Â Â diluted with
- 1/2 c. boiling water
- 1 can chickpeas - (16 ounce) rinsed, liquid removed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 lb dry fettuccine broken short lengths
Direcciones
- In a large pot, heat the extra virgin olive oil over medium heat. Add in the garlic and rosemary and cook over medium heat till the garlic begins to brown. Add in the tomato sauce and water mix and continue to simmer.
- Meanwhile, place half of the chickpeas into the bowl of a food processor and puree. Place the remaining chickpeas into a large bowl and stir in the chickpea puree, along with 1 c. of hot water.
- Transfer this mix to the pot with the tomato sauce mix and season with salt and pepper to taste. Bring to a boil and add in the pasta, cooking at a boil till the pasta is tender yet al dente.
- Serve immediately, divided proportionately among 4 warmed pasta bowls.
- This recipe yields 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 483 | |
| Calories from Fat 141 | 29% |
| Total Fat 16.11g | 20% |
| Saturated Fat 2.44g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 388mg | 16% |
| Potassium 369mg | 11% |
| Total Carbs 71.18g | 19% |
| Dietary Fiber 7.0g | 23% |
| Sugars 4.43g | 3% |
| Protein 13.5g | 22% |
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