Pasta with Chickpeas and Garlic Sauce

* 2 teaspoons olive oil
* 2 garlic cloves, peeled and crushed
* 3/4 teaspoon kosher salt
* 1/4 teaspoon crushed red pepper
* 1 (15.5-ounce) can chickpeas (garbanzo beans), drained
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
* 1/2 cup grape tomatoes, halved
* 2 garlic cloves, minced
* 1 tablespoon minced fresh parsley
* 1 tablespoon fresh lemon juice
* 3 tablespoons shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

Pasta with Chickpeas and Garlic Sauce


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