GARLIC BREADCRUMB TOPPING FOR PASTA
Steps:
- Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta.
CHICKPEAS AND PASTA
Found this from a Weight Watchers cookbook - we removed some items and we absolutely love it. Almost like a chop suey but healthy!
Provided by citygirl716
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a nonstick pan over medium heat, heat the oil. Saute the garlic until soft; add the bell pepper, rosemary, and 1 tablespoon of parsley and saute 5 minutes longer.
- Add the tomatoes; bring to a boil then reduce the heat and simmer, stir frequently for 10 minutes. Add the chickpeas and cook, stirring occasionally, until heated through (5 minutes). Stir in the ditalini, cheese and remaining parsley.
- Top with a little more shredded cheese.
Nutrition Facts : Calories 243, Fat 7.9, SaturatedFat 1.9, Cholesterol 5.5, Sodium 660.2, Carbohydrate 35.6, Fiber 7.2, Sugar 5.2, Protein 9.4
PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS
If you're a planner, you can soak and cook dried chickpeas for this easy pasta dish, but if you're not, no worries. Using two or three cans makes it a real cinch; you'll have it on the table in about 20 minutes. First, brown the chorizo or kielbasa and set aside. Toast the bread crumbs in the same pan with a smattering of minced garlic, and set that aside, too. Dump the chickpeas into the pan with a bit of their liquid and let that reduce a bit while the pasta cooks. After draining the pasta, toss it with the chickpeas and sausage, and heat through. Serve it in big bowls with bread crumbs scattered over the top and a few aggressive grinds of the pepper mill. Our favorite pasta shape for this recipe is conchiglie, or shells, because the chickpeas nestle inside like they belong there, but it will work with almost any small cut pasta.
Provided by Mark Bittman
Categories weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.
- Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.
- Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.
Nutrition Facts : @context http, Calories 754, UnsaturatedFat 13 grams, Carbohydrate 109 grams, Fat 21 grams, Fiber 16 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 950 milligrams, Sugar 11 grams
LEMONY PASTA WITH CHICKPEAS AND PARSLEY
You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner. But even more appealing is the way the soft earthiness of the chickpeas plays off the al dente pasta, coating it like a rich sauce but without a lot of fat. The whole dish is zipped up with some lemon, garlic and red pepper flakes.
Provided by Melissa Clark
Categories dinner, easy, for two, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you'll finish cooking it in the sauce.) Drain well.
- While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
- Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
- Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving.
Nutrition Facts : @context http, Calories 1235, UnsaturatedFat 32 grams, Carbohydrate 152 grams, Fat 50 grams, Fiber 23 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1299 milligrams, Sugar 14 grams, TransFat 0 grams
PASTA WITH SPINACH AND CHICKPEAS
This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.
Provided by KIMBICA
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
- Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g
More about "pasta with chickpeas and breadcrumbs recipes"
10 PASTA RECIPES TO MAKE WITH CHICKPEA PASTA | EPICURIOUS
From epicurious.com
Published 2019-03-12
- Pasta Carbonara with Cabbage and Mushrooms. In this dish, you’ll sauté mushrooms and bacon until they become nice and crispy. Then you’ll use the bacon fat to sear ribbons of cabbage before tossing in an egg, some Parmesan, and pasta.
- Broccoli Bolognese with Orecchiette. Blanch chopped broccoli before cooking your pasta in the same water, then toss the whole thing with crumbled sausage and plenty of chile flakes, butter, and Parmesan.
- Lemony Pasta with Cauliflower, Chickpeas, and Arugula. A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad.
- Sheet-Pan Pasta Bake with Chicken and Kale. So much more crispy topping per bite than your standard pasta casserole. Get This Recipe.
- Greek-Style Shrimp Pasta with Kale. This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal—despite using half the normal serving size of noodles.
- Cauliflower Carbonara. Cut into small pieces, roasted cauliflower mingles with pasta, bacon, and Parmesan in this hearty, comforting twist on classic carbonara.
- Pasta with Sausage and Arugula. Arugula adds a fresh, peppery bite to this simple sausage and roasted vegetable pasta. Get This Recipe.
- Grilled Ratatouille Pasta Salad. If you grill the vegetables a day or two ahead, this satisfying pasta dinner comes together in a snap. Mini mozzarella balls add creaminess; basil leaves keep things fresh.
- Cavatappi with Broccolini, Brown Butter, and Sage. Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.
- Pasta Salad with Spring Vegetables and Tomatoes. Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.
PASTA WITH CHICKPEAS - EMILY BITES
From emilybites.com
Cuisine ItalianTotal Time 35 minsCategory Main CourseCalories 351 per serving
- Bring a pot of salted water to a boil and cook the pasta al dente according to package instructions. Reserve one cup of cooking liquid once finished. Drain the pasta and return it to the pot.
- While the water is boiling, drizzle a teaspoon of the olive oil into a medium saucepan and bring it over medium heat. Once hot, add the breadcrumbs, 1 teaspoon of the rosemary, and a sprinkle of salt and pepper and stir together until combined. Cook the breadcrumbs, stirring occasionally to ensure the bottoms don’t get too dark, for 1-2 minutes until golden. Transfer the breadcrumbs to a side plate and wipe out the saucepan.
- Place the remaining tablespoon of olive oil in the saucepan and bring over medium-high heat. When the oil is hot, add the red onion, garlic and remaining teaspoon of rosemary and stir together. Cook, stirring occasionally, for 5-7 minutes until the onion begins to brown. Add the tomato paste and stir together. Cook for an additional minute, stirring, until the red in the mixture darkens. Pour in the entire can of chickpeas, including the liquid, and the chicken broth and stir together. Bring the mixture to a boil and then reduce the heat to simmer. Simmer uncovered for 8-10 minutes until the sauce thickens.
- Add the chickpea sauce to the cooked pasta in the pot from step one and stir together. Add the parsley and parmesan cheese and stir until well combined. If needed, you can use some of the reserved cooking water to thin out the sauce to taste. Top each (1 ¼ cups) serving with two teaspoons of the toasted breadcrumbs from step two.
PASTA WITH CHICKPEAS (PASTA E CECI) - THE CLEVER MEAL
From theclevermeal.com
5/5 (1)Total Time 30 minsCategory PastaCalories 472 per serving
- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery, and rosemary. Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Then add the garlic, and stir for 30 seconds.
- Add the chickpeas, the cubed potato, and a good pinch of salt and pepper. Cook stirring frequently, about 1 minute.
- Then add vegetable broth, raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook for 10 minutes.
CHICKPEA BREADCRUMBS (GRAIN-FREE, OIL-FREE) | POWERHUNGRY®
From powerhungry.com
PASTA WITH ZUCCHINI, CHICKPEAS AND GREMOLATA BREAD CRUMBS
From plain.recipes
PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS RECIPE
From pinterest.com
PASTA AND CHICKPEA RAGù - RICARDO CUISINE
From ricardocuisine.com
11 PASTAS YOU CAN MAKE FROM PANTRY INGREDIENTS - THE SPRUCE EATS
From thespruceeats.com
SPAGHETTI WITH FRESH BREADCRUMBS, GARLIC, AND EXTRA-VIRGIN OLIVE OIL
From finecooking.com
BROTHY PASTA WITH CHICKPEAS RECIPE | BON APPéTIT
From bonappetit.com
CHICKPEA PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
PASTA WITH CHICKPEAS AND BREADCRUMBS – RECIPES NETWORK
From recipenet.org
PASTA CA' MUDDICA (PASTA WITH BREADCRUMBS) - MANGIA …
From mangiabedda.com
QUICK PASTA AND CHICKPEAS – SMITTEN KITCHEN
From smittenkitchen.com
GARLIC BUTTER & HERB PASTA WITH CHICKPEAS - CONNOISSEURUS VEG
From connoisseurusveg.com
EASY CHICKPEA BREADCRUMBS RECIPE | GLUTEN-FREE | SWEET CAYENNE
From sweetcayenne.com
MUSTARD GREEN PESTO PASTA WITH CHICKPEAS & CRISPY PANKO …
From punchfork.com
CHICKPEAS AND PASTA RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOMEMADE PASTA WITH CHICKPEA FLOUR - FOOD & STYLE
From foodandstyle.com
PASTA WITH CHICKPEA SAUCE RECIPE | COOKING LIGHT
From cookinglight.com
PASTA WITH CHICKPEAS AND BREADCRUMBS | RECIPE | FOOD NETWORK …
From pinterest.com
CHICKPEA BREADCRUMBS (GRAIN-FREE, LOW-CARB) | NUTRITION REFINED
From nutritionrefined.com
THE BASICS: HOW TO USE BREADCRUMBS IN PASTA RECIPES
From lacucinaitaliana.com
VEGAN PASTA WITH ZUCCHINI, CHICKPEAS AND BREAD CRUMBS | WHAT …
From whatwouldcathyeat.com
RECIPE OF THE DAY: PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS
From dinersjournal.blogs.nytimes.com
PASTA WITH CHICKPEAS AND BROCCOLI RECIPE | MYRECIPES
From myrecipes.com
SICILIAN PASTA WITH ANCHOVIES AND BREADCRUMBS - MANGIA BEDDA
From mangiabedda.com
BUTTERNUT SQUASH PASTA WITH TOASTED BREADCRUMBS - EVERGREEN …
From evergreenkitchen.ca
CHICK PEAS WITH PASTA RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
RECIPETHING - PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS
From recipething.com
PASTA WITH CHICKPEAS AND BREADCRUMBS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PASTA WITH CHICKPEAS, CHORIZO, AND BREAD CRUMBS RECIPE - EAT YOUR …
From eatyourbooks.com
RECIPETHING - PASTA WITH CHICKPEAS, CHORIZO, AND BREADCRUMBS
From recipething.com
THIS ONE-POT CHICKPEA PASTA HAS THE MOST CRAVEABLE "CREAMY" SAUCE
From salon.com
PASTA WITH CHICKPEAS RECIPE - ITALIAN FOOD BOSS
From italianfoodboss.com
PASTA WITH CHICKPEAS AND BREADCRUMBS | RECIPE | FOOD NETWORK …
From pinterest.co.uk
EASY CHICKPEA & OLIVE PASTA | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love