Chickpea Rotini with Shaved Brussels Sprouts, Basil, and Parmesan Cheese

Recipe

9 INGREDIENTS • 5 STEPS • 25MINS

Chickpea Rotini with Shaved Brussels Sprouts, Basil, and Parmesan Cheese

4.5

2 ratings

Another Barilla Pasta to love, made entirely from chickpeas. Barilla Chickpea Rotini pasta is made from one ingredient and provides 19g of protein per 3.5 oz serving. Certified Gluten Free and Non-GMO.

Chickpea Rotini with Shaved Brussels Sprouts, Basil, and Parmesan Cheese

Save

Offering quality is one of the biggest signs of affection, especially in the Italian culture.

https://www.barilla.com/

Another Barilla Pasta to love, made entirely from chickpeas. Barilla Chickpea Rotini pasta is made from one ingredient and provides 19g of protein per 3.5 oz serving. Certified Gluten Free and Non-GMO.

25MINS

Total Time

$0.70

Cost Per Serving

Ingredients

Servings

8

US / Metric

1 box
(8.8 oz)

Chickpea Rotini Pasta

3 Tbsp

Extra-Virgin Olive Oil

1 clove

Garlic, minced

2 1/2 cups

Brussels Sprouts, shaved

1/2 cup

Dry White Wine

1 Tbsp

Thinly Sliced Fresh Basil

1/4 cup

Grated Parmigiano-Reggiano

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

186

Fat

8.2 g

Protein

8.2 g

Carbs

21.6 g

Chickpea Rotini with Shaved Brussels Sprouts, Basil, and Parmesan Cheese

Save

Offering quality is one of the biggest signs of affection, especially in the Italian culture.

https://www.barilla.com/

Cooking InstructionsHide images

step 1

Bring a large pot of water to a boil and cook the Chickpea Rotini Pasta (1 box) according to package directions.

step 2

Meanwhile, in a skillet sauté Garlic (1 clove) with Extra-Virgin Olive Oil (3 Tbsp), and just before it turns golden add Brussels Sprouts (2 1/2 cups) and sauté over high heat for 2-3 minutes. Add Dry White Wine (1/2 cup) and reduce quickly, season with Salt (to taste) and Ground Black Pepper (to taste).

step 3

Drain the pasta, reserving ½ cup of pasta cooking water.

step 4

Add pasta cooking water to the Brussels sprout mixture; toss the mixture over high heat.

step 5

Remove from the heat. Toss pasta and Brussels sprout mixture with Parmigiano-Reggiano (1/4 cup) and top with Fresh Basil (1 Tbsp).

step 5 Remove from the heat. Toss pasta and Brussels sprout mixture with Parmigiano-Reggiano (1/4 cup) and top with Fresh Basil (1 Tbsp).

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