Pasta with Garbanzo Beans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 first-course servings
- 2 tablespoons olive oil
- 1 bay leaf
- 3/4 cup chopped celery
- 1 cup chopped onion
- 3 tablespoons tomato paste
- 3 tablespoons chopped fresh italian parsley
- 3 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 4 tablespoons freshly grated parmesan cheese
Preparation Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil. Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese. Per serving: calories, 280; total fat, 10 g; saturated fat, 2 g; cholesterol, 4 mg Nutritional analysis provided by Bon Appétit
Preparation Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion, celery, garlic and bay leaf; sauté until onion is golden and tender, about 7 minutes. Add 3 1/4 cups broth, garbanzo beans, tomato paste and crushed red pepper. Bring to boil. Add macaroni; reduce heat to medium and boil gently until macaroni is very tender, adding more broth by 1/4 cupfuls if mixture is dry, about 15 minutes (mixture will be thick but some broth should remain). Season with salt and pepper. Discard bay leaf. Stir in parsley and 1 tablespoon oil. Ladle pasta mixture into 4 bowls. Top each serving with 1 tablespoon freshly grated Parmesan cheese. Per serving: calories, 280; total fat, 10 g; saturated fat, 2 g; cholesterol, 4 mg Nutritional analysis provided by Bon Appétit
