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30-Minute Tuscan Chickpea Pasta Skillet
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30-Minute Tuscan Chickpea Pasta Skillet

30 Min(s)
30 Min(s) Prep
Healthy Living
You're just 30 minutes away from serving up this hearty Tuscan-inspired skillet with chickpeas, rotini pasta and crisp-tender broccoli florets.
What You Need
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4 cups rotini pasta, uncooked
3 cups water
2 cups OLIVO by CLASSICO Traditional Pasta Sauce
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 tsp. crushed red pepper
1 cup broccoli florets
1 green pepper, cut into strips
3 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
1
Bring pasta, water, pasta sauce, chickpeas and red pepper to boil in large skillet on medium heat, stirring occasionally. Cover; simmer on medium-low heat 15 min.
2
Add vegetables; cook 5 min. or until vegetables are crisp-tender.
3
Sprinkle with cheese.
Kitchen Tips
Tip 1
Note
To save time, chop the vegetables while the pasta is cooking.
Tip 2
Note
Cool any leftovers, then refrigerate overnight to serve the next day. Or, freeze in an airtight container for up to 3 months. Thaw in refrigerator before reheating.
Tip 3
Substitute
Prepare using any other bite-size pasta shapes, such as fusilli, rigatoni, farfalle (bow-tie pasta) or penne.
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