Why I Love This Recipe
Fiber and spice make this pasta dish healthy and hot. Colorful banana peppers, roasted sweet peppers, and chickpeas provide vitamin C and fiber, while olive oil, garlic, and sage pump up the flavor. Serve hot for dinner, next day, cold for lunch.
Ingredients You'll Need
1/2 cup defatted reduced-sodium chicken broth
8 oz fusilli
1/8 teaspoon salt
1 can (19 oz) chickpeas, rinsed and drained
1 large roasted sweet red pepper, diced
2 banana chili peppers, minced (wear plastic gloves when handling)
2 Tablespoons chopped fresh Italian parsley
4 plum tomatoes, diced
2 teaspoon chopped fresh oregano
1 clove garlic, minced
1 Tablespoon chopped fresh sage
1 Tablespoon olive oil
1/4 teaspoon crushed red-pepper flakes
Cook the fusilli in a large pot of boiling water according to the package directions.
Drain and place in a large serving bowl.
Meanwhile, warm the oil in a large nonstick skillet over medium-high heat.
Add the garlic and banana peppers; cook for 2 minutes, or until the peppers are tender.
Add the tomatoes, sage, parsley, and oregano; cook for 4 to 5 minutes, or until the tomatoes begin to release their juice.
Add the chickpeas, broth, and red-pepper flakes; cook for 2 minutes.
Pour the sauce over the cooked pasta.
Top with the red peppers and sprinkle with the salt.
Toss to combine.