Pasta e ceci is a quick and easy Italian pasta dish that’s full of flavor and fiber.
Pasta e Ceci
Pasta e ceci is a quick and easy Italian pasta dish that's full of flavor and fiber.
Ingredients
- 3 tablespoons olive oil
- 1 small onion finely chopped
- 3 garlic cloves thinly sliced
- 3 tablespoons tomato paste
- 1 tablespoon minced fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 4 cups reduced-sodium vegetable broth
- 15 ounces garbanzo beans rinsed and drained
- 1-1/2 cups ditalini pasta
- 3 cups chopped fresh kale optional
- 1/4 cup grated Romano cheese plus more for garnish
Instructions
- Heat olive oil in a Dutch oven or large stock pot over medium heat. Add onion; cook until golden and tender, 3-5 minutes. Add garlic; cook until fragrant, 30-60 seconds. Stir in tomato paste; cook until dark red, 4-5 minutes. Stir in rosemary, salt, pepper and red pepper flakes.
- Add vegetable broth; bring to a boil over medium-high heat. Stir in chickpeas and pasta. Cook until the pasta is al dente, 9-10 minutes. Add kale during the last 2 minutes of cooking, if desired. Stir in cheese.
- Serve in bowls; garnish with additional cheese, if desired.
