Sun-Dried Tomato Pasta

Sun-Dried Tomato Pasta combines the perfect amount of fresh Mediterranean flavors and mixes in gluten-free al dente pasta covered in savory sun-dried tomatoes, chopped artichoke, and capers! And another perk? It’s done in less than 15 minutes!

Sun-Dried Tomato Pasta Ingredients:

• Sun-Dried Tomatoes
• Artichoke Hearts
• Capers
• 3 cups baby spinach
• Barilla Rotini Chickpea Pasta
• Vegetable Broth
• 2 TBSP Italian Seasoning
• 2 TBSP extra virgin olive oil
• 1/2 TBSP minced garlic

How to make Sun-Dried Tomato Pasta:

1. Start by heating the vegetable stock over medium-high heat in a large pot. In a large skillet, heat the extra virgin olive oil and minced garlic over medium-high heat for 2-3 minutes, or until the garlic becomes fragrant and starts to turn a golden brown. Just don’t overcook the garlic and burn it! If it becomes dark brown, then the garlic is burnt and will have a severely bitter taste to it!
2. Heat the chopped sun-dried tomatoes, chopped artichoke hearts, and capers in your skillet with the fragrant garlic, stirring occasionally for a total of 2-3 minutes. Once the vegetables are fragrant, add the spinach to the skillet and cook until the leaves are wilted, approximately 2 minutes. Remove the skillet from the heat until ready to combine the vegetables with the pasta.
3. While the vegetables in the skillet are cooking down, cook the pasta according to package directions, drain, and place in a large bowl. I like my pasta on the more firm side of al dente (versus tender) so I don’t tend to cook my chickpea pasta for the full time described on the package. I usually will take off a minute or two. Combine the vegetables from the skillet into the bowl with the noodles.
4. Top with fresh shredded parmesan cheese and fresh chopped parsley and enjoy!

Why Chickpea Pasta?

In spite of our best efforts to choose better-for-you food options, so many of the healthier alternatives out there can be a big let down when it comes to taste, texture, and some questionable ingredients (if you can’t pronounce it, you probably don’t want to eat it)! Barilla has addressed this gap by introducing new, legume based pasta.

The new legume pastas are made from one simple ingredient (chickpeas), have a superior taste and true “al dente” texture compared to the similar products on the market today.  

Made from one simple ingredient (chickpeas) 

● Has a superior taste and “al dente” texture vs. similar products on the market today

● Nutritional benefits, such as:

• Good Source of Plant-Based Protein
• Fiber Rich
• Naturally Gluten Free
• Non-GMO Certified
• Vegetarian/Vegan
• Grain Free

 So if single you wants a big bowl of pasta but is wanting to stay on a more healthy train… well then try this recipe out for sure! It makes way more pasta than I can eat for one meal…. but girl… it makes awesome leftovers – just heat back up in the microwave!

Want more delicious pasta recipes you can use chickpea pasta with?

Well here are a few all-star pasta recipes for you to devour:

• Decadent Slower Cooker Lasagna Soup

Keep your head up buttercup….. the single life has it’s perks!