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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 c. Canned crushed tomatoes with added puree
- 2 x Garlic cloves, minced
- 2 x Fresh rosemary sprigs
- 4 c. Vegetable broth or possibly low-salt chicken broth
- 2 can 15-16 ounce, garbanzo beans, rinsed and liquid removed
- 4 ounce Fresh fettucine, cut into 3/8 inch pcs
Directions
- Heat oil in heavy large saucepan over medium heat. Add in tomatoes, garlic and rosemary. Simmer 5 min. Add in 3 c. broth; stir to blend. Puree remaining 1 c. broth and 1 c. of the garbanzo beans. Add in to saucepan. Add in remaining whole garbanzo beans. Bring to a boil. Reduce heat and simmer 10 min. Add in the pasta and simmer till tender, about 10 min. Season with salt and pepper. Serve, passing freshly grated Parmesan cheese separately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1208g | |
| Calories 369 | |
| Calories from Fat 244 | 66% |
| Total Fat 27.69g | 35% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4074mg | 170% |
| Potassium 714mg | 20% |
| Total Carbs 31.01g | 8% |
| Dietary Fiber 4.6g | 15% |
| Sugars 8.04g | 5% |
| Protein 4.21g | 7% |
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