Hearty Pasta with Tomatoes and Garbanzo Beans

Keep canned tomatoes and beans in your pantry for a satisfying supper that goes together quickly.

The onion in this dish is quickly sliced into attractive vertical strips to save time.

Hearty Pasta with Tomatoes and Garbanzo Beans

4 oz. (1 cup) rotini (spiral pasta)
1 tablespoon olive oil
1 small onion, sliced lengthwise
1 (14.5-oz.) can diced tomatoes
1 (7 1/2-oz.) can garbanzo beans, drained, rinsed
1/2 teaspoon sugar
1/4 teaspoon Italian seasoning
1/4 teaspoon kosher (coarse) salt
1/8 teaspoon freshly ground pepper
1/4 cup (1 oz.) freshly grated Parmesan cheese

1. Cook rotini in large pot of boiling salted water according to package directions; drain.

2. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add onion; cook 3 minutes or until lightly browned. Add all remaining ingredients except cheese. Reduce heat to low; cover and simmer 5 minutes or until flavors have blended.

3. Toss rotini with sauce; sprinkle with cheese.

2 (2-cup) servings

PER SERVING: 510 calories, 13.5 g total fat (3.5 g saturated fat), 21 g protein, 77 g carbohydrate, 10 mg cholesterol, 1015 mg sodium, 10.5 g fiber

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