[blindweightwatcher] Pasta with Garbanzo Beans
- From: "Jan Bailey" <jb021951@xxxxxxxxxxx>
- To: <blindweightwatcher@xxxxxxxxxxxxx>
- Date: Sun, 1 Mar 2009 17:51:35 -0600
Pasta with Garbanzo Beans
1/2 cup finely chopped onion
1 clove garlic, minced
1/4 teaspoon ground cumin
1/8 teaspoon crushed red pepper
1 teaspoon olive oil
2 cups chopped tomatoes (about 2 large tomatoes)
3/4 cup garbanzo beans (chickpeas), rinsed and drained
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 ounces dried whole wheat linguine, fettuccine, or rigatoni
1/3 cup chopped tomato (1 small)
1 tablespoon crumbled feta cheese
Freshly ground black pepper
Fresh rosemary sprigs (optional)
For sauce: In a medium saucepan, cook onion, garlic, cumin and
crushed red pepper in hot oil about 5 minutes or until onion is
tender. Stir in the 2 cups chopped tomatoes, half of the garbanzo
beans, salt and pepper. Cover and cook over medium heat until mixture
is boiling; reduce heat. Simmer, covered for 5 minutes, stirring
occasionally. Remove from heat.
Carefully transfer the tomato mixture to a blender or food processor.
Cover and blend or process until smooth. Return all to the saucepan.
Stir in the remaining garbanzo beans. Cook and stir over low heat
until sauce is heated through.
Meanwhile, cook pasta according to package directions. Drain pasta.
To serve, toss cooked pasta with sauce. Divide mixture between two
serving plates. Top with the 1/3 cup chopped tomato and the feta
cheese. Sprinkle with black pepper. If desired, garnish with rosemary
sprigs.
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