From Cookie and Kate
Tomato & Chickpea Pasta with Goat Cheese
- Time
- 45 min
- Makes
- 6
- Ingredients
- 11
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Ingredients
- 8 ounces short-cut pasta noodles
- One 4 to 5 ounce log of goat cheese
- 4 medium cloves garlic, peeled but left whole
- 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
- 2 pints (4 cups) cherry tomatoes – smaller tomatoes are better!
- ½ cup Kalamata olives, pitted and roughly chopped (optional)
- ⅓ cup extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for heat)
- ⅓ cup thinly sliced fresh basil
Nutrition · per serving
1 medium bowl per serving
- Calories
- 390 kcal
- Fat
- 19.5 g
- Fiber
- 5.5 g
- Sugar
- 5.3 g
- Sodium
- 363.5 mg
- Protein
- 12.6 g
- Trans fat
- 0 g
- Cholesterol
- 8.7 mg
- Carbohydrate
- 43.3 g
- Saturated fat
- 4.9 g
As published by Cookie and Kate.
The method
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