Super Pasta E Ceci
Ingredients
- 1 cup Barilla(R) Ditalini ⓘ
- 1 cup Barilla(R) Tomato & Basil Sauce ⓘ
- 2/3 cup water ⓘ
- 1/3 cup quinoa
- 2 tablespoons olive oil
- 1 carrot, minced
- 1 celery stalk, minced ⓘ
- 1 small onion, minced ⓘ
- 2 cups cooked chickpeas, liquid reserved
- 1 jalapeno pepper, seeded and minced (optional) ⓘ
- 1 teaspoon salt ⓘ
- 1/4 cup nutritional yeast ⓘ
- 2 cups boiling water, or more if needed ⓘ
- 18 cooked shrimp, shelled ⓘ
- 3 tablespoons chopped fresh flat-leaf parsley ⓘ
- 1 tablespoon extra-virgin olive oil ⓘ
Instructions
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. If all water has not been absorbed, drain.
- Heat oil in a large pot. Add carrots, celery, and onion; cook and stir until vegetables soften and onions begin to turn translucent, 3 to 5 minutes. Add chickpeas with liquid and cooked quinoa. Stir in jalapeno pepper. Add tomato sauce, salt, and nutritional yeast; stir to combine.
- Slowly pour in 2 cups boiling water; add ditalini. Continue to stir; add more water only if needed. Cook until ditalini are al dente, 9 to 10 minutes. Mixture should have a stew-like consistency. Add shrimp; cook and stir until shrimp are heated through, 1 more minute.
- Divide among serving bowls; top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.
Nutrition & Diet Analysis (per serving)
771
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).