Easy Healthy Pasta with Crispy Rosemary Chickpeas

10 60 381
Ingredients Minutes Calories
Prep Cook Servings
20 min 40 min 5
Easy Healthy Pasta with Crispy Rosemary Chickpeas
Health Highlights
If you're searching for Mediterranean diet dinner recipes, this Crispy Rosemary Chickpea Pasta with Roasted Tomatoes & Parmesan Cheese is absolutely delicious!

Ingredients


1 can (15oz) Chickpeas, canned, drained (15 oz can; (drained; rinsed; & dried))
3 tbsp Olive Oil, Extra Virgin (extra virgin; (divided))
1/2 tsp Salt (divided)
1 1/2 cup Grape tomato (s) (sliced in half))
3 cup Baby spinach ((lightly chopped))
1 tbsp Rosemary, fresh (finely chopped fresh)
227 gm Pasta, gluten free, dry
1 cup Parsley, Italian, fresh (lightly packed Italian; (lightly chopped))
dash Black pepper (Freshly ground; (to taste)
5 tbsp Parmesan cheese, grated (grated; (or to taste))

Instructions


  1. Pre-heat oven to 350 degrees F, and line a baking sheet with parchment paper.
  2. Drain and rinse the garbanzo beans, then place them on a paper towel, and pat them dry. Spread the garbanzo beans on the parchment paper, and drizzle 2 teaspoons of the olive oil on top. Toss them with clean hands, and sprinkle with 1/4 teaspoon of the salt. Place in oven to bake for 20 minutes
  3. While garbanzo beans are baking, slice the tomatoes in half, and set aside. Lightly chop the spinach, and place in a large serving bowl. Chop the rosemary and set aside. And, lightly chop the fresh parsley, and set aside.
  4. Remove the garbanzo beans from the oven after 20 minutes, and push them to 1/2 of the baking sheet. Place the tomatoes on the other half, and drizzle with 2 teaspoons olive oil, then return the baking dish to the hot oven, and cook for 10 minutes.
  5. Heat a medium to large pot of water on the stove over high heat until boiling, then add the pasta and cook according to directions (usually 8-10 minutes for most gluten free pastas).
  6. Carefully remove the hot baking sheet with the garbanzo beans and tomatoes after 10 minutes, and sprinkle fresh rosemary on top. Return to oven to cook for 10 more minutes.
  7. When pasta is done cooking, drain the pasta water and add the pasta to the chopped spinach. Then, after garbanzo beans and tomatoes are finished cooking, add them to the pasta and spinach, along with the remaining olive oil (1 tablespoon + 2 teaspoons, or to taste), remaining salt (1/4 teaspoon or to taste), and the Parmesan cheese. Toss well to combine ingredients.
  8. Serve pasta while warm, along with chopped parsley and fresh ground black pepper. Enjoy!

Notes:

This easy healthy pasta is a perfect 1-dish meal, but for an additional dose of nutrition and deliciousness, pair it with your favorite seasonal fresh fruit, and dinner is served!


Nutrition Facts

Per Portion

Calories 381
Calories from fat 126
Calories from saturated fat 23.5
Total Fat 14.0 g
Saturated Fat 2.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 6.8 g
Cholesterol 5.5 mg
Sodium 539 mg
Potassium 574 mg
Total Carbohydrate 58 g
Dietary Fiber 12.4 g
Sugars 5.9 g
Protein 12.2 g

Dietary servings

Per Portion


Grain 1.7
Meat Alternative 0.5
Milk Alternative 0.1
Vegetables 2.2

Energy sources


Pygal54%467.0214980285267206.2836776305917433%295.52547473238303218.7511490419042313%345.583545519745114.280918234852754%33%13%CarbohydratesFatProtein

Meal Type(s)





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