Capellini Pomodoro
Serves 6
Time 20 min
Thin pasta with a fresh tomato sauce comes together quickly for a satisfying weeknight supper. Our version adds chickpeas for a hearty vegetarian meal.
Special Diets:
Ingredients
- 1 pound cappellini, cooked al dente
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 3 large tomatoes (about 4 cups), chopped
- 1 cup fresh basil leaves, chopped
- 1 cup garbanzo beans (also called chickpeas), drained and rinsed
- 1/2 cup grated Asiago cheese
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Method
Bring a large pot of water to a boil and cook cappellini al dente, 3-5 minutes.
Meanwhile, heat olive oil in a medium skillet over medium-high heat.
Add garlic and tomatoes and cook, stirring frequently, for 2 minutes.
Add basil, chickpeas, balsamic vinegar, salt and pepper and cook, stirring frequently, for 1 minute.
Drain pasta and return to pot.
Stir in tomato mixture and Asiago cheese. Serve immediately.
Nutritional Info:
Per serving: 450 calories (60 from fat), 7g total fat, 2g saturated fat, 5mg cholesterol, 550mg sodium, 80g carbohydrates (6g dietary fiber, 5g sugar), 17g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound cappellini, cooked al dente
- 2 teaspoons extra-virgin olive oil
- 2 cloves garlic, minced
- 3 large tomatoes (about 4 cups), chopped
- 1 cup fresh basil leaves, chopped
- 1 cup garbanzo beans (also called chickpeas), drained and rinsed
- 1/2 cup grated Asiago cheese
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper