Creamy Pasta & Chickpeas

This meatless main-dish recipe practically overflows with asparagus, red pepper, pasta, and chickpeas. A spreadable herb cheese makes a creamy sauce for this 30-minute meal.

Creamy Pasta & Chickpeas
Servings: 6 Prep 10 mins Cook 18 mins


  • 1 pound asparagus, cut into 1-inch pieces
  • 1 red pepper, chopped
  • 1/2 teaspoon each salt and black pepper
  • 8 ounces fiber-enriched penne pasta (such as Barilla Plus)
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
  • Pinch of nutmeg

Make It

1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.

2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.

3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 280, Fat, total (g): 4, chol. (mg): 6, sat. fat (g): 1, carb. (g): 47, fiber (g): 8, pro. (g): 15, sodium (mg): 553, Percent Daily Values are based on a 2,000 calorie diet.