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Four Cheese Lasagna

January 24, 2012 ·
lasagna quattro formaggio from America's Test Kitchen

If we were ranking dinner favorites in our household, this Four Cheese Lasagna would be #1 without question.  There is cheese, cheese, cheese and more cheese.  And if you’re so inclined, the potential for even more cheese.  Yes.  Yum.  Amazing.  In fact, I had an entirely different recipe planned to share with you today, but……I decided it would be wrong of me to keep this from you any longer. It is so good!

lasagna quattro formaggio from America's Test Kitchen

I made very few changes from the original recipe, because frankly it’s darn near perfect.  A few items of note:  I have used light butter and regular butter – either one works fine.  I always use skim milk and low fat ricotta cheese, yielding fabulous results.  I use vegetable broth instead of chicken broth to make it vegetarian.    The first time I made this, I added gorgonzola, the optional fifth cheese, and prefer it without.  It adds an interesting dimension to the dish, but I realized I’m not really a gorgonzola fan.

There is a little extra time involved in making this lasagna, but every second is worth it.  This lasagna can be served as an elegant dinner for company or as an incredible treat for a lazy Sunday, and the leftovers heat up perfectly!

lasagna quattro formaggio from America's Test Kitchen
Four Cheese Lasagna
 
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Yields: 8 to 10 servings
Ingredients
  • 6 ounces Gruyere cheese, shredded (about 1½ cups)
  • 2 ounces Parmesan cheese, grated finely (about 1 cup), divided
  • 15 ounces low fat ricotta cheese
  • 1 egg lightly beaten
  • ¼ teaspoon ground black pepper
  • 2 tablespoons fresh parsley, chopped, plus 2 teaspoons for garnish
  • 3 tablespoons unsalted butter
  • 1 medium shallot, minced (about 3 tablespoons)
  • 1 clove garlic, minced
  • ⅓ cup all-purpose flour
  • 2½ cups skim milk
  • 1½ cups low-sodium vegetable broth (or chicken broth)
  • ½ teaspoon salt
  • 1 bay leaf
  • ⅛ teaspoon cayenne pepper
  • 15 no-boil noodles
  • 8 ounces fontina cheese, shredded (about 2 cups)
  • 3 ounces crumbled Gorgonzola cheese (about ¾ cup) (optional, see note)
Instructions
  1. In a large glass bowl, place Gruyere and ½ cup Parmesan cheese.
  2. In a medium bowl, combine ricotta, egg, black pepper and parsley. Set both bowls aside.
  3. Melt butter in a saucepan over medium heat until it begins to foam. Add shallots and garlic, stirring frequently until soft (about 2 minutes). Stir in flour until thoroughly combined, about 1½ minutes (mixture should not brown). Gradually whisk in milk and broth; increase heat to high, cover and bring to a full boil, whisking frequently. Add salt, cayenne and bay leaf, reduce heat to medium-low, and simmer until sauce thickens (about 10 minutes), stirring occasionally.
  4. Remove saucepan from heat and discard bay leaf. Gradually whisk in ¼ cup sauce into ricotta mixture. Pour remaining sauce over Gruyere mixture and stir until smooth; set aside while softening noodles.
  5. Adjust oven rack to upper middle position and preheat oven to 350 degrees. Place noodles in a 13-by-9 inch baking dish and cover with very hot tap water; soak 10 minutes, agitating noodles occasionally to prevent sticking. Remove noodles from dish and place in a single layer on kitchen towels and pat dry. Wipe out baking dish and spray lightly with cooking spray.
  6. Pour ½ cup sauce in the bottom of baking dish. Place 3 noodles in a single layer over sauce. Spread ½ cup ricotta mixture over noodles and sprinkle evenly with ½ cup fontina. Drizzle ½ cup sauce over cheese. Repeat layering of noodles, ricotta, fontina and sauce 3 more times. Place final 3 noodles over the top and cover with remaining sauce, spreading with a rubber spatula. Sprinkle evenly with remaining ½ cup Parmesan cheese.
  7. Spray large sheet of foil with cooking spray and cover lasagna; bake until edges are bubbling, about 25-30 minutes, rotating pan halfway through baking time. Remove foil and turn the oven to broil. * Broil until surface turns spotty brown, about 3 to 5 minutes. Cool 15 minutes. Sprinkle with remaining parsley, cut into pieces and serve.
Notes
* If your dish is not safe under the broiler, turn oven up to 500 degrees and cook for 10 minutes, or until spotty brown on top.

Note: If you want to include gorgonzola cheese, sprinkle it on top of the fontina on each layer.

Source: America’s Test Kitchen

 

Filed Under: main dishes, Recipes, vegetarian Tagged With: , , , , , ,
easy parmesan black pepper buttermilk drop biscuits

Parmesan-Black Pepper Drop Biscuits

January 6, 2012 ·
easy parmesan black pepper buttermilk drop biscuits
There is nothing better than having warm fresh buns, bread or biscuits at the dinner table. Due to the time involved, that is often saved for the weekend. We’re always looking for quick and easy dinners, including accompaniments. Enter the wonderful world of drop biscuits! By simply dropping the dough instead of rolling and cutting, these can be made in around 15 minutes ~ just the amount of time you need to sear your meat, set the table, make a salad, catch up on your blog reading…or whatever you need to do. The result is fresh warm biscuits in no time. How nice is that!

easy parmesan black pepper buttermilk drop biscuits
From the original recipe, I used Parmesan cheese instead of Asiago cheese, as I was trying to use up what I had on hand.  Either way is really good.  I added garlic powder, which definitely enhances the flavor in these biscuits.  I have tried using whole wheat pastry flour instead of all-purpose flour and found the whole wheat pastry flour yielded subpar results.  Light butter or regular butter work fine, but I’m always happy to shave off some calories if the light version works in a recipe.
Parmesan-Black Pepper Drop Biscuits are versatile, quick and easy to make.  Great for a weeknight dinner, a last minute side or simply just because you’re craving warm biscuits.
Parmesan-Black Pepper Drop Biscuits
 
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Yields: 8 biscuits
Ingredients
  • 1¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (optional)
  • ¼ teaspoon cracked black pepper
  • 1½ tablespoons light butter, chilled and cut into small pieces
  • ½ cup (2 ounces) grated fresh Parmesan cheese (or Asiago cheese)
  • ¾ cup buttermilk
Instructions
  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. Combine flour, baking powder, garlic powder, salt and pepper in medium bowl.
  3. Into flour mixture, cut in butter with a pastry blender (or 2 knives) until mixture resembles coarse meal. Add cheese and toss well to combine. Add buttermilk and fold until just moist.
  4. Drop dough into 8 equal mounds on lined baking sheet. Bake for 12-14 minutes, or until edges are browned.

Adapted from Cooking Light

Filed Under: bread, healthy, Recipes, sides Tagged With: , , , , ,

Easy Spinach & Cheese Lasagna

November 17, 2011 ·

While working on clearing out the cupboards in advance of our upcoming move, I found myself faced with 3 boxes of lasagna noodles.  How did that happen!  At least it is something I am happy to use, unlike the random can of soup that I have been avoiding.  In lieu of my usual lasagna recipes, which tend to be a bit more labor intensive, I decided to go with something easy and quick to prepare.  This Easy Spinach and Cheese Lasagna is exactly that…and so good!

This lasagna is first simplified by not boiling the noodles.  I used no-boil noodles, but have used regular noodles in the past and they have worked just fine.  Another step is saved by using a good quality pasta sauce from a jar.  A from scratch sauce would of course be fabulous, but we’re going for easy here.  Mix the filling, layer it up with the sauce and noodles, add water, and pop the pan in the oven.  In a little over an hour, you have an easy, healthy, delicious meal.  This lasagna makes plenty for serving guests, or you can enjoy some great leftovers!    

Easy Spinach and Cheese Lasagna
Yields 6-8 servings

15 ounces low fat ricotta cheese
2 cups part-skim mozzarella cheese, shredded (divided)
1/2 cup Parmesan cheese, shredded (divided)
1 egg, lightly beaten
1 (16-ounce) bag frozen spinach, thawed, chopped and drained well
3-4 garlic cloves, grated or minced
2 teaspoons Italian herb seasoning
Salt and pepper to taste
1 (25-ounce) jar pasta sauce
9 to 12 no-boil uncooked lasagna noodles

  1. Preheat oven to 350 degrees.  Spray 9×13 inch non-reactive baking pan with cooking spray and set aside.
  2. In a large bowl, mix ricotta, 1 cup mozzarella, 1/4 cup Paremsan, egg, spinach salt, pepper and Italian herb seasoning.
  3. In another bowl, combine the remaining mozzarella and Paremsan cheese.  This is for the  topping, so set aside.  
  4. Pour 1 cup of pasta sauce in the bottom of the baking pan.  Top with a layer of noodles and then a layer of the ricotta-spinach mixture.  Repeat with another layer of noodles and ricotta-spinach mixture.  Top with remaining sauce and sprinkle with remaining cheeses.  Pour 1 cup water around the edges of pan.  
  5. Cover very tightly with non-stick foil (or foil that has been sprayed with cooking spray).  Bake for 1 1/4 hours.  Let stand, uncovered, for 15 minutes before serving.  

Adapted from Whole Foods

Filed Under: healthy, Recipes, vegetarian Tagged With: , , , , , , , ,

Apple Cheddar Frittata

November 1, 2011 ·

Since last week ended up being pumpkin week, I thought it would be fun to give a nod to another fall classic this week – the apple.   I enjoy an apple for lunch nearly every day and love using them in new recipes.  This Apple Cheddar Frittata was new to us and will definitely be making a recurring appearance.   The sweetness of the apple pairs beautifully with the sharp cheddar and the red onion balances nicely with the two.

Mike told me this is the best frittata I have made yet, though I’m noticing a trend.  He seems to say ‘this is the best yet’ with everything I make. Hmm… 🙂

Apple Cheddar Frittata
Yields 4 servings

1 medium red onion, sliced
Cooking spray
8 eggs, plus 2 egg whites
1 cup (4 ounces) white cheddar cheese, shredded
1 tablespoon light butter
salt and pepper, to taste
1 large (or 2 small) Gala apples, thinly sliced (peeling is optional)

  1. Preheat oven to 450 degrees with oven rack set to the top third.
  2. In a medium nonstick ovensafe pan sprayed with cooking spray, cook red onions over medium heat until softened (about 7 minutes).  Put the onions in a separate bowl and set aside.  
  3. In a medium bowl, whisk together the eggs, egg whites, 1/2 cup cheese, salt and pepper.  Stir in onions.
  4. In the same pan used for the onions, heat butter over medium.  Add egg mixture, and after 1 to 2 minutes once the eggs have set, arrange the apples on top in a circular pattern, starting from the outside edge.  Sprinkle with remaining.
  5. Transfer skillet to oven.  Bake until frittata is set in the center, about 20 minutes.  Using a rubber spatula, release frittata from pan and transfer to a cutting board.  Let sit for 5 minutes.  Cut into wedges and serve.

Adapted from Martha Stewart

Filed Under: gluten free, Recipes, vegetarian Tagged With: , , , , , , ,

Sweet Onion and Cheddar Cornbread

October 12, 2011 ·

Chili and cornbread is such a classic combination. On Monday I shared a delicious Black Bean Chili with Roasted Butternut Squash with you. Today I am sharing with you this amazing Sweet Onion and Cheddar Cornbread that with our chili.  Of course, while I have made several cornbread recipes over the years, cornbread with sweet onions and cheddar is a version I did not have a recipe for…until now.

The first step in creating this recipe was to select a base, and for that I went to a very trusty source – the back of the cornmeal canister.  Their Easy Corn Bread was a perfect place to begin.  The rest was a little bit of guess work and crossed fingers.

Sauteed onions and cheddar cheese are the perfect additions that take this basic cornbread recipe to a whole new level. The poppy seeds sprinkled on top add a little visual appeal.  Mike has already requested I make this again.  There is no doubt this Sweet Onion and Cheddar Cornbread will be making a regular appearance at our dinner table this chili season.

Sweet Onion and Cheddar Cornbread
 
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Author:
Yields: 16 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • ¾ cup cornmeal
  • 1¼ cup all-purpose flour
  • 2 tablespoons brown sugar, packed
  • 2 teaspoons baking powder
  • pinch of salt (optional)
  • ¼ teaspoon ground black pepper
  • 1 cup buttermilk
  • 1 egg, lightly beaten
  • ¼ cup canola oil
  • 1 cup cheddar cheese, shredded (reserve 1 tablespoon for topping)
  • ¼ teaspoon poppy seeds
Instructions
  1. Preheat oven to 400 degrees. Spray 9 inch baking pan with cooking spray.
  2. Heat olive oil in a medium skillet. Add onion and saute until softened (about 5-7 minutes). Reserve 1 tablespoon for topping. Set aside.
  3. In a large bowl, combine cornmeal, flour, sugar and baking powder.
  4. In a small bowl, whisk milk, oil and egg until combined.
  5. Add milk mixture to dry ingredients, mixing just until dry ingredients are moistened. Fold in onion and and cheese (do not over mix).
  6. Pour batter into prepared pan. Sprinkle reserved onion and cheese and poppy seeds on top. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from back of Quaker corn meal canister

Filed Under: bread, Recipes Tagged With: , , , , , , ,

Porcini Mushroom and Spinach Risotto with Mascarpone

October 7, 2011 ·
Years ago, I aspired to make risotto for the first time.  But I hesitated, because it was a little intimidating and seemed quite difficult.  Coincidentially, around the same time, I happened to catch a cooking show about risotto.  The chef explained step-by-step how to make it and alleviated any uncertainty I had.  Armed with a recipe from Cooking Light, I was bound and determined to perfect the art of making risotto!
Fortunately, risotto was just as easy to make as the professionals on television led me to believe.  Years later, we are still enjoying that same recipe, however since then I have incorporated a few changes to the original recipe.  I swapped oregano for thyme, added lots of fresh spinach and used vegetable broth to make this a vegetarian dish.
While we enjoy this risotto as a vegetarian entree, it of course makes for a wonderful side dish.  Porcini Mushroom and Spinach Risotto with Mascarpone is a household favorite, suitable for company, and a definite crowd pleaser.
Porcini Mushroom and Spinach Risotto with Mascarpone
 
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Ingredients
  • 1½ cups boiling water
  • ½ ounce dried porcini mushrooms
  • 14 ounces vegetable broth
  • Cooking spray
  • 1 cup uncooked Arborio rice (or other short-grain rice)
  • ¾ cup chopped shallots
  • 4 garlic cloves, minced
  • ½ cup white wine
  • ¼ cup (2 ounces) grated Parmigiano-Reggiano cheese
  • ¼ cup (1 ounce) mascarpone cheese
  • 1½ teaspoons dried oregano
  • 2 cups chopped fresh spinach
  • salt and pepper, to taste
Instructions
  1. Combine boiling water and mushrooms; let stand for 10 minutes. Drain through colander over a bowl. Reserve 1¼ cups soaking liquid, and chop mushrooms.
  2. In a small sauce pan, bring soaking liquid and broth to a simmer (do not boil), keeping mixture warm over low heat.
  3. Heat a large saute pan over medium-high heat. Spray with cooking spray. Add rice, shallots and garlic; saute 5 minutes, or until the rice gets browned and toasted.
  4. Add wine and cook until liquid evaporates (about 2 minutes).
  5. Reduce heat to medium. Add 1 cup broth mixture to rice mixture and cook until liquid is nearly absorbed (about 5 minutes); stirring frequently.
  6. Add remaining broth mixture ½ cup at a time, stirring frequently, until each portion of the broth mixture is nearly absorbed before adding the next (about 25 minutes total).
  7. Remove pan from heat. Add mushrooms, cheeses, oregano, spinach, salt and pepper, stirring gently until combined and cheese melts. Serve warm.
Nutrition Information
Serving size: 4 servings
Adapted from Cooking Light
Filed Under: gluten free, healthy, main dishes, Recipes, sides Tagged With: , , , , , , , , , ,
Tortellini Soup with Chunky Tomatoes and Spinach - made in less than 30 minutes!

Tortellini Soup with Chunky Tomatoes and Spinach

September 20, 2011 ·
Tortellini Soup with Chunky Tomatoes and Spinach - made in less than 30 minutes!
(Photos updated 2/23/2012)

As the weather turns cooler, we find ourselves gravitating toward soups, chili, baked pasta, all of those warm comfort foods. I have had a vision for this tortellini soup for quite a while, but simply have not had an opportunity to execute it. Until now…

Filled with healthy vegetables and hearty tortellini, Tortellini Soup with Chunky Tomatoes and Spinach is the perfect comfort food for a crisp fall day, or any day for that matter.  And guess what?  It can be made in under 30 minutes!  Had I realized that, this soup would have been made long ago.
Tortellini Soup with Chunky Tomatoes and Spinach

I put a range of 4 to 6 cups for the broth, so you can adjust to your preference. I like my soup on the chunkier side, so 4 cups of broth yielded the perfect consistency for me. I also used frozen spinach, which worked really well.   I recommend using both low sodium broth and tomatoes, so you can control the sodium by adding salt to taste.

As a great weeknight dinner, or a quick any time meal, we are looking forward to enjoying this soup all fall/winter long, and I hope you will too!

Tortellini Soup with Chunky Tomatoes and Spinach
 
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Yields: 3 to 4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 to 6 cups low sodium vegetable broth (or chicken broth)
  • 1 can (14.5 ounces) low sodium diced tomatoes, including juices
  • 9-10 ounces tortellini (fresh or frozen), any variety
  • 1½ teaspoons Italian herb seasoning
  • ¼ teaspoon crushed red pepper (optional)
  • 10 ounces fresh or frozen spinach, chopped (if frozen, thaw and squeeze out excess moisture)
  • Salt and Pepper, to taste
  • ¼ cup freshly shredded Parmesan cheese
Instructions
  1. In a dutch oven, heat oil over medium-high heat. Saute onion for 5-7 minutes, or until translucent. Add garlic, and saute for 1 minute.
  2. Add broth and tomatoes. Turn heat to high, cover and bring to a boil.
  3. Add tortellini and cook according to package instructions.
  4. Within the last minute of cooking the tortellini, stir in Italian herb seasoning, crushed red pepper and spinach. Taste, and add salt and pepper seasoning, as desired.
  5. Serve immediately, garnishing each bowl with Parmesan cheese.

 

Adapted from Food Network

Filed Under: Featured, healthy, Recipes, soup, vegetarian Tagged With: , , , , ,

Ravioli with Roasted Zucchini

August 23, 2011 ·

For the second recipe of ‘Zucchini Week,’ I am very excited to share this Ravioli with Roasted Zucchini recipe.  This dish has immediately vaulted its way into our rotation, and frankly we have been trying to find excuses to make it again and again and again.  It’s that good and easy too!

We are huge garlic fans, so I thought slices instead of crushed would be a nice change.  The garlic pieces become a little crispy, which adds nice texture to the dish and the flavor is incredible.  The crushed red pepper gives this dish a little kick as well.  All together, this becomes the perfect topping for ravioli, or any pasta really.

Ravioli with Roasted Zucchini
Yields 4 servings

4 small zucchini, sliced into 1/4-inch rounds
2 tablespoons extra virgin olive oil
1 teaspoon crushed red pepper
6 garlic cloves, sliced
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon freshly ground pepper
1 pound fresh cheese or spinach ravioli
3 tablespoons chopped parsley

  1. Preheat oven to 400.  Spray baking dish or rimmed baking sheet with cooking spray.  Set aside.  Bring a large pot of water to a boil
  2. In a small bowl, mix olive oil and crushed red pepper. 
  3. Add zucchini, garlic and 3 tablespoons cheese to oil mixture and toss until thorougly coated.  
  4. Place zucchini mixture in a single layer on a baking dish or rimmed baking sheet.  Bake for 25-30 minutes, tossing halfway through, until tender and golden brown.
  5. Meanwhile, within the last 5-10 minutes of baking time, add ravioli to boiling water and cook per package directions (or 3-5 minutes until they float).  Drain and place in large bowl.
  6. Toss ravioli gently with roasted zucchini and garlic, half the parsley, and half of the remaining cheese.  Serve immediately, topping with remaining parsley and cheese.

Adapted from Real Simple

Filed Under: healthy, main dishes, Recipes, vegetarian Tagged With: , , , , ,

Mushroom and Spinach Frittata with Smoked Gouda

August 17, 2011 ·
Mushroom and Spinach Frittata with Smoked Gouda {Alida's Kitchen}

On Monday, I shared with you a summery dessert that uses 4 egg yolks.  I also promised you a healthy way to use up those remaining egg whites.  A promise is a promise!  This Mushroom Spinach Frittata with Smoked Gouda uses exactly 4 egg whites.  How is that for even-steven!

Now I’m not normally a ‘smoked’ fan, but smoked gouda is truly the perfect complement to the earthy mushrooms in this frittata. The spinach gives beautiful color and flavor to the dish as well. From the original recipe, I increased the onion and added garlic. To compensate for these additions, I increased the olive oil by 1 teaspoon.

The result is a delicious protein-packed veggie-filled dish that is perfect for breakfast, brunch, or a light dinner served with a side salad (saving room for Lime Tart for dessert, of course).

Mushroom and Spinach Frittata with Smoked Gouda
 
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Yields: 4 servings
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 cup chopped Vidalia onion
  • 8 ounces sliced mushrooms (I used baby bellas)
  • 3 garlic cloves, minced
  • 4 cups packed baby spinach leaves
  • 2 large eggs
  • 4 large egg whites
  • ½ cup shredded smoked Gouda cheese, divided
  • Pinch of salt
  • ¼ teaspoon pepper
  • Cooking spray
Instructions
  1. Preheat oven to 350 degrees. Spray 8-inch round cake pan with cooking spray. Set aside.
  2. Heat olive oil in large nonstick skillet over medium-high heat. Add onion, cook 2 minutes. Add garlic, cook 1 minute. Add mushrooms; cook, stirring frequently, until tender (approximately 5 minutes). Add spinach, cover and cook until wilted (1 minute).
  3. In a medium bowl, whisk together eggs, egg whites, ¼ cup cheese, salt and pepper. Add spinach mixture to egg mixture, mix well.
  4. Pour mixture into cake pan and sprinkle with remaining ¼ cup cheese.
  5. Bake 30 minutes or until eggs have set. Cut into 4 wedges and serve.

 

Nutrition Information per Serving (1/4 frittata)
Calories = 177 ~ Fat = 9.6g ~ Carbs = 8.8g ~ Fiber = 1.5g ~ Protein = 13.5g

Adapted from Health Magazine, March 2007

Filed Under: breakfast, gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: , , , ,

Pasta with Grape Tomatoes and Mozzarella

August 10, 2011 ·

The first time I made this pasta, I was a little underwhelmed. It was good, but not great. While I love pasta, tomatoes, mozzarella and chickpeas, there was something that just wasn’t doing it for me. However, I was not willing to give up on this recipe so easily. It had all the potential to be something fantastic, just clearly needed a little tweaking. 

First, I decided to marinate the tomatoes and mozzarella in the vinaigrette while I cooked the pasta. I also added some garlic for good measure. It then became obvious. While thyme may offer a unique flavor, it was just not right in this dish. What goes best with tomatoes and mozzarella is…basil! Nothing beats classic caprese-inspired flavors. 

As I hoped, with just a few changes, this dish became something extraordinary. It was simple, delicious and very easy to make. We enjoyed this pasta warm as an entree, but it would also be excellent served as a pasta salad. This quick and easy pasta has definitely landed a spot in our weeknight dinner rotation!

Pasta with Grape Tomatoes and Mozzarella
Yields 4 to 6 servings

1 tablespoons olive oil
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 tablespoons fresh basil leaves, plus more for garnish

1 pint grape or cherry tomatoes, halved
8 ounces fresh mozzarella, cubed

12 ounces pasta (any shape short pasta, any flavor; I used whole wheat & flax rotini)
1 can (15 ounces) chickpeas, rinsed and drained
Coarse salt and ground pepper

  1. In a large bowl, whisk together oil, vinegar, garlic and basil.  Add tomatoes and mozzarella and toss until combined.  Set aside.
  2. Cook pasta in a large pot of boiling water until al dente, according to package instructions.   Add chickpeas to pot for the last 2 minutes of cooking.  Reserve 1/2 cup pasta water. Drain pasta mixture and return to pot.
  3. Add tomato mixture to pasta.  Toss, adding reserved pasta water a little at a time to create a thin sauce to coat the pasta (you may not need all of the water). 
  4. Season with salt and pepper, as desired and toss to combined.  Serve, garnished with basil leaves, if desired.
Adapted from Everyday Food
Filed Under: Recipes, vegetarian Tagged With: , , , , , ,