Tomato Pasta with Chickpeas
A light and fresh whole wheat pasta dish tossed with sweet cherry tomatoes, hearty chickpeas, and fresh basil in a bright, zesty sauce.
- Prep: 7 min
- Cook: 15 min
- Total: 22 min
- Servings: 4
- Cuisine: Italian
- Difficulty: Easy
- Cost: $1.65/serving
Dietary
- Vegetarian
- Nut-Free
- Egg-Free
- High-Fiber
- Pescatarian
Tags
- quick
- healthy
- fresh
- budget-friendly
- savory
- comfort food
Ingredients
- 8 ounce whole wheat penne pasta
- 1 tablespoon olive oil
- 2 cup cherry tomatoes (halved)
- 1 can chickpeas (rinsed and drained)
- 0.5 cup vegetable broth
- 2 tablespoon fresh basil (chopped)
- 2 tablespoon Parmesan cheese (grated)
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
Instructions
- Cook the whole wheat penne pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and cook for 3 to 5 minutes, stirring occasionally, until they start to soften and burst.
- Stir in the rinsed chickpeas and vegetable broth. Bring to a gentle simmer and cook for 2 to 3 minutes, allowing the flavors to meld.
- Add the drained pasta to the skillet with the tomato and chickpea mixture. Toss to combine.
- Stir in the chopped fresh basil. If the sauce seems too dry, add a splash of the reserved pasta water until it reaches your desired consistency.
- Season with salt and black pepper to taste. Serve immediately, topped with grated Parmesan cheese if desired.
Notes
If you don't have fresh basil, you can use 1 teaspoon of dried basil, adding it with the vegetable broth. This pasta is best enjoyed fresh, as whole wheat pasta can become too soft as leftovers.
Nutrition (per serving)
- Calories: 360
- Protein: 15.4 g
- Carbohydrates: 63.6 g
- Fat: 7.4 g
- Fiber: 12.4 g
- Sodium: 1081 mg
- Saturated Fat: 0.5 g
- Sugar: 6.6 g