Healthy Meal Prep
Barilla(R) Chickpeas and Pasta Recipe

Barilla® Chickpeas and Pasta


Penne pasta is tossed with a Roasted Garlic Sauce and sauteed zucchini then topped with roasted chickpeas and crumbled feta.


  • 1 (16 ounce) box Barilla® Penne pasta
  • 1 (16 ounce) can chickpeas, rinsed and drained, divided
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 2 teaspoons olive oil
  • 1 medium zucchini, halved lengthwise and sliced crosswise
  • 1 (24 ounce) jar Barilla® Roasted Garlic Sauce
  • 1 tablespoon chopped fresh rosemary
  • ½ cup crumbled feta cheese


  1. Preheat oven to 450 degrees F.
  2. In a small bowl combine 1 cup chickpeas, 1 tablespoon oil, and salt; spread in an even layer in a 15x10x1-inch baking pan.
  3. Roast chickpeas about 30 minutes or until browned and crisp, stirring once halfway through roasting; cool completely.
  4. In a food processor blend remaining chickpeas until finely processed; set aside.
  5. In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently.
  6. Cook pasta according to package directions; remove from heat and drain well, reserving 1 cup of the cooking liquid.
  7. Meanwhile, in a medium saucepan heat 2 teaspoons oil over medium heat; saute zucchini for 2 to 3 minutes; remove zucchini from pan and set aside.
  8. In the same saucepan stir together the Roasted Garlic sauce and processed chickpeas; bring to a very low simmer.
  9. While pasta is draining, pour Roasted Garlic sauce mixture into large pot; stir in zucchini and 1 tablespoon rosemary; stir in pasta.
  10. Stir in up to 1 cup of the reserved cooking liquid until desired consistency is reached; serve immediately topped with roasted chickpeas and crumbled feta.

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Nutritional Information

Barilla® Chickpeas and Pasta

Servings Per Recipe: 8
Calories: 373
% Daily Value *
protein: 26 %
carbohydrates: 21 %
exchange other carbs:
dietary fiber: 28 %
fat: 11 %
saturated fat: 9 %
cholesterol: 3 %
vitamin a iu: 2 %
niacin equivalents: 8 %
vitamin b6: 23 %
vitamin c: 11 %
folate: 12 %
calcium: 7 %
iron: 5 %
magnesium: 8 %
potassium: 5 %
sodium: 26 %
thiamin: 5 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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