One-Pan Calabrian Chickpea Fusilli with Sundried Tomatoes & Basil
A simple, bold, and satisfying pasta dish using pantry staples and one sauté pan.
Servings 2 servings
Calories: 222kcal
Ingredients
- 4 ounces Trader Joe's Organic Brown Rice & Quinoa Fusilli Pasta
- 1 can Trader Joe's Greek Chickpeas with Cumin and Parsley 10 ounces
- 2 tablespoons sundried tomatoes in oil or rehydrated if dry
- 2 cloves garlic thinly sliced
- 1 tablespoon Calabrian chili paste
- 1 handful whole basil leaves
- Parmesan cheese to taste
- Kosher Salt to taste
Equipment
Instructions
- Cook the Pasta: In a large nonstick sauté pan, bring salted water to a boil. Add fusilli and cook until al dente, according to package instructions. Drain and set pasta aside. Wipe the pan clean with a paper towel.
- Sauté the Chickpeas: Return the pan to medium-high heat. Add the entire can of Trader Joe's Greek Chickpeas (oil included). Let them sizzle and fry for about 4 minutes, stirring occasionally to prevent sticking.
- Add Flavor Layers: Stir in the sliced sundried tomatoes and sliced garlic. Sauté for another 5 minutes until fragrant and lightly golden.
- Spice It Up: Add 1 tablespoon of Calabrian chili paste. Stir and cook for 1 minute to bloom the chili flavors.
- Combine Everything: Return the cooked fusilli to the pan along with a generous handful of whole basil leaves. Toss well to coat everything evenly. Taste and adjust with salt if needed.
- Finish with Cheese: Remove the pan from the heat. Grate Parmesan cheese directly into the pan using a microplane or fine grater. Toss gently to combine.
- Serve and Garnish: Plate immediately and top with extra freshly grated Parmesan for a cheesy finish.
Video
Nutrition
Calories: 222kcal | Carbohydrates: 47g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 39mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg
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