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Fire Roasted Tomato Pasta With Chickpeas and Arugula

Fire Roasted Tomato Pasta With Chickpeas and Arugula

WebMD Recipe from

  • 2 pounds
    plum tomatoes
  • 1 14.5 ounce can
    chickpeas (garbanzo beans)
  • 2 cloves
    garlic, minced
  • 1/2 cup
    canola oil, plus 1 tablespoon
  • 4 cups
    lightly packed arugula
  • 1 tablespoon
    Italian seasoning
  • 1/4-1/2 teaspoon
    crushed red pepper
  • 10 ounces
    whole-wheat pasta, any shape
    zest of one lemon
    sea salt
    black pepper
    parmesan cheese, optional
  1. Preheat the oven to 400°F.  Cut the tomatoes in half lengthwise, spread out on a foil lined backing pan.  Mix together the garlic, Italian seasoning, red pepper, 1/4 cup of canola oil, and few pinches of salt and pepper; pour mixture evenly over tomatoes.  Drizzle with another 1/4 cup of canola oil.  Roast until soft and lightly browned, about 45 minutes.  Crush half of the roasted tomatoes in a large bowl with a fork.
  2. Boil the pasta water, salt until it tastes like seawater, and cook the pasta until al dente.  Reserve a little pasta water to loosen the sauce, if needed.  While the pasta is cooking, heat remaining tablespoon of canola oil over a  medium heat.  Add chickpeas and arugula to the pan.  Once chickpeas are heated through and arugula is wilted, add to the crushed tomato bowl with pasta and lemon zest; toss to mix.  Add reserved pasta water as needed.
  3. Divide pasta among 4 plates, top with remaining roasted tomatoes and Parmesan cheese.
Nutritional Information

Makes: 4
  • Calories302.7
  • Carbohydrates61.1 g
    • Dietary fiber3.8 g
  • Cholesterol0.2 mg
  • Fat2.6 g
    • Saturated fat0.4 g
  • Sodium70.9 mg
  • Protein16.2 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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