Steps to Prepare Pasta Al Forno Con Melanzane E Besciamella

Super Pasta E Ceci

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Recipe Summary Super Pasta E Ceci

Traditional Italian ditalini pasta and chickpeas made even better and faster by adding Barilla® Tomato and Basil sauce, cooked quinoa, and shrimp for a savory meal.

Ingredients | Pasta Al Forno Con Melanzane E Besciamella

1 cup Barilla® Ditalini

1 cup Barilla® Tomato & Basil Sauce

⅔ cup water

⅓ 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

¼ 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

Directions

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.

Info | Pasta Al Forno Con Melanzane E Besciamella

prep: 15 mins cook: 30 mins total: 45 mins Servings: 3 Yield: 3 servings

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