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Рецепт Pasta And Chickpeas (Minestra Di Pasta E Ceci)

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Порций: 4

Ингредиенты

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  • 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),
  •     diluted with
  • 1/2 c. boiling water
  • 1 can chickpeas - (16 ounce) rinsed, liquid removed
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/2 lb dry fettuccine broken short lengths

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately, divided proportionately among 4 warmed pasta bowls.
  5. This recipe yields 4 servings

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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