CECI (CHICKPEAS) SAUCE WITH PENNE
Provided by Rachael Ray : Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garlic, Fresno chile, rosemary, bay leaf, salt, and pepper and cook to soften, 7 to 8 minutes.
- Meanwhile, add about 2/3 of the chickpeas to a food processor, then quick-pulse into fine bits. Add the finely chopped chickpeas and remaining whole chickpeas to the pan and heat through. Stir in the stock and tomatoes. Break up the whole tomatoes and simmer the sauce to thicken a little. Cool and store for make-ahead meal.
- Reheat over moderate heat and stir occasionally.
- Bring water to boil for pasta, salt the water and cook to al dente. Reserve a cup of starchy pasta water just before draining. Drain the pasta and place back in the hot pot and toss with the sauce and as much starchy water as you need to combine. Serve the pasta in shallow bowls topped with a drizzle of extra-virgin olive oil and sprinkle of Pecorino cheese and parsley.
PASTA WITH CHICKPEAS AND VEGETABLES
Make and share this Pasta With Chickpeas and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- Bring the water to a boil in a large pot; add in squash, cauliflower, carrot, and onion; cook 2 minutes.
- Remove vegetables with a slotted spoon; drain well.
- Return water to a boil; add in pasta; cook 10 minutes or until done.
- Drain in a colander over a bowl, reserving ½ cup cooking liquid.
- Return vegetables to pan; add tomatoes and next 6 ingredients.
- Cook 2 minutes, over med-high heat, stirring occasionally.
- Add reserved cooking liquid and wine; cook 15 minutes or until squash is tender; stirring occasionally; discard thyme sprigs.
- Add in pasta, salt, and pepper to pot; stir to combine.
- Sprinkle with parsley.
Nutrition Facts : Calories 433.2, Fat 8, SaturatedFat 1.1, Sodium 550.9, Carbohydrate 79.7, Fiber 14.1, Sugar 8, Protein 11.2
VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES
Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
- Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
- Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
- Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 49.8 g, Fat 6.2 g, Fiber 8.5 g, Protein 7 g, SaturatedFat 1 g, Sodium 541.5 mg, Sugar 5.8 g
PASTA WITH SPINACH AND CHICKPEAS
This is a home-style Italian favorite at my house. It is also very good with northern white beans instead of the chickpeas, and any sort of strand pasta works well. Serve with a leafy green salad and crusty Italian bread. If you like spicy food, stir in 1/2 to 1 teaspoon red pepper flakes towards the end.
Provided by KIMBICA
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water with 2 teaspoons sea salt to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain, reserving 1/2 cup of the water.
- Heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and garbanzo beans; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
- Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained linguine with the spinach mixture to evenly coat. Add extra olive oil or reserved pasta water to achieve your preferred level of moisture in the dish. Top with Pecorino-Romano cheese.
Nutrition Facts : Calories 612.9 calories, Carbohydrate 104.3 g, Cholesterol 7.7 mg, Fat 12.1 g, Fiber 11.2 g, Protein 22.6 g, SaturatedFat 2.7 g, Sodium 1684.7 mg, Sugar 4 g
VEGETABLE PENNE
We have several friends and family that vegetarians so this is a quick meal is very satisfying. It is the green beans that give it that special flavor which you are sure to love.-Shirley Brazel, Rocklin, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, beans, basil and oregano; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender., Combine cornstarch and water until smooth; stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Sprinkle with parsley.
Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BAKED PENNE WITH ROASTED VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
- In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
- Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.
VEGAN PENNE AND BROCCOLI WITH CREAMY CHICKPEA SAUCE
This recipe is from One Dish Vegan by Robin Robertson. So many quick and easy recipes. Serving amount is a guess, since there was none given. This looks yummy so putting here for safekeeping.
Provided by Sharon123
Categories Penne
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil or water in a small skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Remove from the heat and reserve.
- Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente(about 8 minutes). About 5 minutes before pasta is done cooking, add the broccoli. drain the cooked pasta and broccoli well and return to pot.
- While the pasta is cooking, combine the chickpeas and reserved garlic in a food processor. Add the broth, lemon juice, nutritional yeast, paprika, oregano, basil, pepper and salt to taste. Process until smooth.
- Pour the sauce over the pasta and broccoli and toss gently to combine. Serve hot.
Nutrition Facts : Calories 813.9, Fat 13.1, SaturatedFat 1.7, Sodium 697.3, Carbohydrate 154.6, Fiber 25.9, Sugar 0.5, Protein 28.1
More about "veggie penne with chickpeas recipes"
10 PASTA RECIPES TO MAKE WITH CHICKPEA PASTA | EPICURIOUS
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- Pasta Carbonara with Cabbage and Mushrooms. In this dish, you’ll sauté mushrooms and bacon until they become nice and crispy. Then you’ll use the bacon fat to sear ribbons of cabbage before tossing in an egg, some Parmesan, and pasta.
- Broccoli Bolognese with Orecchiette. Blanch chopped broccoli before cooking your pasta in the same water, then toss the whole thing with crumbled sausage and plenty of chile flakes, butter, and Parmesan.
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EASY PENNE WITH CHICKPEAS RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 40 secs
- Set aside 1 Tbsp. chickpeas and puree the rest in a blender with 1/2 cup vegetable broth until semi-dense, then transfer to a pan over medium heat.
- Meanwhile, finely dice the fish fillets and cook over high with a drizzle of oil, salt, and some crushed garlic and rosemary for 2-5 minutes.
PENNE WITH CHICKPEAS AND CHILLI RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory DinnerPublished 2020-03-17
- 1. Heat the oven to 180C (160C fan-forced). Drizzle the breadcrumbs with olive oil and a sprinkle of salt, spread them on a tray and bake in the oven until golden brown.
- 2. Remove from the oven and place on a plate with paper towel to absorb the leftover oil. When cool, mix the parsley and toasted breadcrumbs together.
- 3. To make the tomato sauce, heat the oil in a saucepan over medium heat and cook the onion and chilli paste for about 5 minutes until the onion has softened. Add chickpeas, tomato and salt, and stir. Leave the sauce to simmer for 10–15 minutes, until it has thickened slightly.
PENNE WITH CHICKPEAS, FETA, AND TOMATOES RECIPE | MYRECIPES
From myrecipes.com
- Cook pasta according to package directions, omitting salt and fat; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic; sauté 45 seconds, stirring constantly. Stir in bell pepper and chickpeas; sauté 2 minutes, stirring occasionally. Add tomatoes; sauté 2 minutes. Stir in pasta and reserved cooking liquid; cook 1 minute or until thoroughly heated. Remove from heat. Add feta and remaining ingredients; toss to combine.
PASTA WITH CHICKPEAS AND VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
- Bring water to a boil in a large stockpot or Dutch oven. Add squash, cauliflower, carrot, and onions, and cook 2 minutes. Remove vegetables with a slotted spoon; drain well.
- Return water to a boil. Add pasta; cook 10 minutes or until done. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
- Return vegetables to pan; add tomatoes and next 6 ingredients (tomatoes through chickpeas). Cook 2 minutes over medium-high heat, stirring occasionally. Add reserved cooking liquid and wine; cook 15 minutes or until squash is tender, stirring occasionally. Discard thyme sprigs.
CHICKPEAS ALLA VODKA RECIPE - TODAY.COM
From today.com
- 1. In a large, deep skillet, heat the olive oil until shimmering. Add the onion, garlic and a generous pinch each of salt and pepper. Cook over medium heat, stirring occasionally, until softened and just starting to brown, about 8 minutes.
- 2. Stir in the tomato paste and crushed red pepper and cook until sizzling, about 30 seconds. Carefully add the vodka (turning off the flame is the safest way to do this) and cook for 30 seconds, scraping up any bits from the bottom of the pan. Stir in the marinara sauce and oat milk and bring to a simmer. Add the chickpeas and cook until hot and coated in a light sauce, 2 to 3 minutes.
CREAMY INSTANT POT MUSHROOM & CHICKPEA PASTA
From instantpoteats.com
- Turn the Instant Pot on and press the Saute button; it should say Normal heat setting. Allow the pot to heat up for a minute or two and then add the olive oil and onions. Cook for 2 minutes, stirring a couple of times, then add the mushrooms, salt and pepper. Stir and cook for 4 minutes until the mushrooms have softened up. Make to stir a couple of times.
- Press Cancel to stop the Saute process. Add the dry pasta, frozen peas, garlic and vegetable stock. Stir through well, press the pasta down into the broth with a spatula.
- Secure and lock the lid. Select Pressure Cook/Manual setting and adjust the timer to 1 minute at HIGH pressure. Yes, only 1 minute because the pasta will start to cook while the pressure is building up and we will use 10-minute natural release and the residual heat to finish cooking it.
CHICKPEA AND TOMATO PENNE PASTA RECIPE | RACHAEL RAY
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #beans #pasta #vegetables #low-fat #stove-top #dietary #one-dish-meal #low-cholesterol #low-saturated-fat #low-calorie #inexpensive #chick-peas-garbanzos #healthy-2 #low-in-something #pasta-rice-and-grains #penne #cauliflower #green-yellow-beans #tomatoes #equipment
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