Pasta with Garbanzo Beans

  • Yield 4 to 6 servings

This pasta with garbanzo beans is nutritious and easy to put together for a quick dinner or holiday buffet. Because it pairs beans with pasta, it's a great complete protein dish for vegetarian diets.


1 pound fusilli or gemelli pasta
1/2 cup olive oil
2 cloves garlic, minced
1 (16-ounce) can garbanzo beans, drained
1 (15-ounce) can diced tomatoes
2 to 3 tablespoons fresh basil, chopped
1/2 cup Parmesan cheese, grated


  1. Prepare pasta according to package instructions, making sure not to overcook. When pasta is almost done, saute garlic in olive oil in a separate saucepan. Stir tomatoes and beans into the oil and heat through. The pasta should be done at the same time the other ingredients are hot.
  2. Toss them together with the cheese and basil. Season to taste.

Tips From Our Test Kitchen: Great northern or black beans can be used in place of the garbanzos. Add sliced red and green peppers to the vegetable mixture for a colorful flair.

—Teresa  Mourad, Ann Arbor, MI



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