Tuscan shrimp marinara with chickpea pasta Recipe

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3 votes | 24802 views

This is a great Tuscan recipe adapted from the Flavors of Tuscan cookbook by Maxine Clark. Maxine recommends making fresh chickpea pasta. We use Barilla Plus pasta, which is made with chickpeas just like Maxine recommends. By skipping making your own pasta, this becomes a very easy and healthy dish.

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Servings: 6
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Ingredients

Cost per serving $4.18 view details

Directions

  1. Fry garlic on med-high in oil until in begins to color, about 1 minute. Add the tomatoes and chili and cook about 5 minutes. Add the wine and stock. Season with sugar, salt and pepper, then simmer uncovered for about 10 minutes to reduce fluid by about half.
  2. Add pasta to a pot of boiling water on another burner.
  3. Add the shrimp and chickpeas to the tomatoes and simmer for about 3 minutes. Stir in the parsley and cook another 1-2 minutes.
  4. Serve the pasta with the sauce poured generously over it. Serve with a crusty Italian bread.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 531g
Recipe makes 6 servings
Calories 665  
Calories from Fat 104 16%
Total Fat 11.84g 15%
Saturated Fat 1.82g 7%
Trans Fat 0.0g  
Cholesterol 230mg 77%
Sodium 530mg 22%
Potassium 1026mg 29%
Total Carbs 84.67g 23%
Dietary Fiber 7.9g 26%
Sugars 7.84g 5%
Protein 46.37g 74%
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