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Rotini Recipes

Pasta e Ceci in one pot (and a bowl)

Course
Main Dish
Servings
6 servings
Prep Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes

Made with

Dreamfields®
Rotini

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for garnish
  • 2 garlic cloves, smashed
  • 1 sprig rosemary
  • 1 teaspoon crushed red pepper flakes
  • 1 can San Marzano tomatoes
  • 1 can chickpeas, with canning liquid
  • 1 box Dreamfields® Rotini

Directions

  1. In a large saucepan or Dutch oven over medium heat, heat the olive oil until beginning to shimmer, then add the garlic, rosemary and chili flakes, and cook until fragrant. Add the tomatoes, bring to a simmer and cook until tomatoes begin to break down, about 20 minutes.
  2. Add about ⅓ of the chickpeas and same amount of canning liquid to the pot with the tomatoes. Place the remaining ⅔ of the chickpeas and liquid in a medium bowl, and mash thoroughly with a fork or puree with an immersion blender then add to the pot and stir thoroughly to combine.
  3. Add the uncooked rotini to the pot along with 1 to 2 cups of water to make the mixture quite loose, and cook, adding liquid if necessary until the pasta is al dente and the sauce takes on a creamy consistency.
  4. Season with salt and pepper then ladle into warmed bowls, garnishing with a generous drizzle of olive oil.

Nutrition Facts

360 Calories

68g Carbohydrates

.5g Saturated Fat

260mg Sodium

7g Fat

12g Protein

0mg Cholesterol

11g Dietary Fiber

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