Pasta e Ceci

Name: Pasta e Ceci
Cuisine: italian
Ingredients: 200g pasta (e.g., penne or rigatoni); 1 can (400g) chickpeas, drained and rinsed; 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 carrot, finely diced; 1 celery stalk, finely diced; 1 can (400g) crushed tomatoes; 1 tsp dried oregano; 1 tsp dried basil; Salt and pepper, to taste; 1/2 cup grated Parmesan cheese; Fresh parsley, chopped, for garnish

MBG-eligible

Ingredients

200g pasta (e.g., penne or rigatoni)
1 can (400g) chickpeas, drained and rinsed
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, finely diced
1 celery stalk, finely diced
1 can (400g) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish

Instructions

11. Cook the pasta according to package instructions until al dente. Drain and set aside.
22. In a large pan, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery. Cook until softened, about 5 minutes.
33. Add the chickpeas, crushed tomatoes, oregano, basil, salt, and pepper to the pan. Stir well to combine.
44. Bring the mixture to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the sauce has thickened.
55. Add the cooked pasta to the pan and toss to coat in the sauce. Cook for an additional 2-3 minutes.
66. Serve the Pasta e Ceci topped with grated Parmesan cheese and chopped parsley.

Source: llm-generated