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.


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 860
  • Fat 33g
  • Saturated Fat 6g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 21g
  • Cholesterol 10mg
  • Sodium 740mg
  • Potassium 380mg
  • Carbohydrate 116g
  • Fiber 9g
  • Sugars 8g
  • Protein 26g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 35%
  • Calcium 20%
  • Iron 35%