This recipe is from the May/June 2010 issue of Vegetarian Times magazine. I have been craving a hearty pasta. This hit the spot.
Baked Ziti with Zucchini, Chickpeas, and Olives
- 8 oz. ziti, rigatoni, or penne pasta
- 1/2 lb. zucchini, coarsely chopped (2 cups)
- 1 1/2 cups cooked chickpeas, or
1 15-oz. can chickpeas, rinsed and drained
- 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, juices included
- 1 cup tomato purée
- 1/4 cup chopped kalamata olives, divided
- 1 Tbs. olive oil
- 1 Tbs. tomato paste
- 2 cloves garlic, minced (2 tsp.)
- 2 Tbs. Italian-seasoned breadcrumbs
1. Preheat oven to 350°F. Coat 11- x 7-inch baking dish with cooking spray. Set aside.
2. Cook ziti according to package directions for al dente in large pot of boiling salted water. Drain, rinse under cold water, and drain again. Return ziti to pot, and set aside.
3. Meanwhile, combine zucchini, chickpeas, tomatoes and juices, tomato purée, 2 Tbs. olives, oil, tomato paste, and garlic in large saucepan. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally. Stir zucchini mixture into ziti, and season with salt and pepper, if desired.
4. Transfer ziti mixture to prepared baking dish. Sprinkle with breadcrumbs and remaining 2 Tbs. olives. Bake 20 to 25 minutes, or until pasta is heated through and breadcrumbs are golden brown.
Per 1-cup serving: Calories: 299, Protein: 11g, Total fat: 5g, Saturated fat: 1g, Carbs: 53g, Cholesterol: mg, Sodium: 742mg, Fiber: 6g, Sugars: 11g