Recipe courtesy of Michele Urvater
Chick Peas, Peppers and Olive Paste Topping
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 687
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 123
- Dietary Fiber
- 15
- Sugar
- 17
- Protein
- 24
- Cholesterol
- 0
- Sodium
- 1387
- Total: 8 min
- Prep: 5 min
- Cook: 3 min
Ingredients
1 tablespoon olive oil
1/2 cup scallions, sliced
4 ounces roasted red peppers, finely julienned (from the jar)
2 cups plum tomatoes, cut into strips
16 ounce can chick peas, drained and chopped
1/2 teaspoon dried rosemary
Salt and pepper
1/4 cup olive paste
8 ounces linguini, cooked
Romano cheese for grating
Directions
- In a skillet heat olive oil. Saute scallions for 30 seconds. Add peppers, tomatoes, chick peas and rosemary and bring to a simmer. Season to taste with salt and pepper and simmer until flavors come together. (If sauce gets too "tight" add water.)
- When pasta is done, toss with olive paste and transfer to heated dish; top with sauce and garnish with cheese.