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Main dishes

Tomato & Chickpea Pasta Toss

photo by:kraft
Here's a fast and easy weeknight pasta toss with all the color and flavor you could desire—made with chickpeas, tomatoes, green beans and more.
time
prep:
25 min
total:
25 min
servings
total:
4 servings

What You Need

3
cups  rotini pasta, uncooked
1
cup  cherry tomatoes, halved
1
cup  frozen corn, thawed
1
cup  halved green beans
1
Tbsp.  oil
1
can  (15 oz.) chickpeas (garbanzo beans), rinsed
1/4
cup  KRAFT Greek Vinaigrette Dressing
1/2
cup  ATHENOS Crumbled Feta Cheese with Basil & Tomato

Make It

COOK pasta as directed on package, omitting salt.

MEANWHILE, cook and stir vegetables in hot oil in large skillet 5 min. or until crisp-tender. Stir in chickpeas and dressing; cook 3 to 4 min. or until heated through, stirring occasionally.

DRAIN pasta, reserving 1/4 cup of the cooking water. Place pasta in large bowl. Add vegetable mixture; mix lightly. Gradually stir in reserved pasta water, if needed, until pasta mixture is of desired consistency. Top with cheese.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Balsamic Vinaigrette Dressing.
Preparing Perfect Pasta
Follow the package directions to ensure that enough water is used for cooking the pasta. Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.
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