Pasta With Chickpeas and Garlic Sauce

Another great veggie pasta dish from Cooking Light magazine.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 2  garlic cloves, crushed
• 3⁄4 teaspoon kosher salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1 (15 ounce) can chickpeas, drained (garbanzo beans)
• 1 (14 ounce) can  reduced-sodium fat-free chicken broth
• 1 1⁄2 cups  uncooked medium pasta shells (about 6 ounces)
• 1⁄2 cup  halved grape tomatoes
• 2  garlic cloves, minced
• 1  tablespoon  minced fresh parsley
• 1  tablespoon fresh lemon juice
• 3  tablespoons  shredded parmigiano-reggiano cheese

Directions

1. Heat oil in a medium saucepan over medium heat. Add crushed garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil. Cover, reduce heat and simmer 15 minutes.
2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.
3. Place chickpea mixture in a food processor and process until smooth.
4. Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley and lemon juice, toss well.
5. Sprinkle with cheese. Serve immediately.