1 can (15 oz.) chick peas or garbanzos, rinsed and drained
1 Tbsp. Bertolli® Classico™ Olive Oil
1 large red bell pepper, chopped
1 jar (24 oz.) Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
3/4 cup cubed part-skim mozzarella cheese (about 3 oz.)
8 ounces whole grain spaghetti, cooked and drained
2 Tbsp. grated Parmesan cheese
Directions
Pulse garbanzo beans until they are coarsely chopped in food processor; set aside.
Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook pepper, stirring occasionally, 4 minutes or until softened. Add beans and cook, stirring occasionally, 2 minutes. Add Sauce and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 4 minutes or until heated through. Stir in mozzarella cheese, and let stand 1 minute. To serve, spoon sauce over hot pasta, then sprinkle with Parmesan cheese.
Recipe serves: 4
