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Ditalini with Chickpeas

Ditalini with Chickpeas

Nutrition Facts
  • cal. (kcal) 406
Ditalini with Chickpeas
  • Makes: 4 servings
  • Prep: 5 mins
  • Cook: 19 mins
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by 2 people
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Ingredients

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  • 8 ounces ditalini
  • 1 teaspoon canola oil
  • 4 slices turkey bacon, cut crosswise into 1/2-inch pieces
  • 1 small onion, chopped
  • 2 cups fire-roasted diced tomatoes
  • 1 pinch red pepper flakes
  • 1 19 - ounce can chickpeas, drained and rinsed

Directions

  1. Bring a large pot of salted water to a boil. Cook ditalini according to package directions. Drain, reserving 1/2 cup of pasta water, and return pasta to the pot.
  2. Heat oil in a medium-size saucepan over medium-high heat. Add bacon and onion and cook for 3 minutes. Lower heat to medium and add tomatoes and red pepper flakes to saucepan; cook another 15 minutes. Add chickpeas to pot and cook 1 minute or until warmed through.
  3. Stir sauce into pasta, adding pasta water to the sauce if necessary. Serve immediately.

Nutrition Information for Ditalini with Chickpeas

Servings Per Recipe: 4
PER SERVING: 406 cal., 7 g total fat (1 g sat. fat), 12 mg chol., 585 mg sodium, 70 g carb. (8 g fiber), 16 g pro.