Pasta with Chickpeas and Garlic Sauce

One of Karl's Favorites! Score!!!

Pasta with Chickpeas and Garlic Sauce
serves 4
recipe found on My Recipes.com

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

1 1/2 cups uncooked medium seashell pasta (about 6 ounces)

1/2 cup grape tomatoes, halved

2 garlic cloves, minced

1 tablespoon minced fresh parsley (I used basil instead of parsley)

1 tablespoon fresh lemon juice

3 tablespoons shredded Parmigiano-Reggiano cheese (beware - this is like $9.00)

I also added Italian sausage for extra protein

1. 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.

2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

3. Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

Karl's reaction: "This is for sure another top three. Yum, babe. I need more."

My take: I liked using chickpeas because it looked like I was using a bad cream sauce and tasted like it too, but I knew it was healthier! I will be making this again. Very easy. And I liked the basil because it added a lot more flavor.