One-Pan Pasta with Chickpeas, Olives and Parmesan

• 5 cups water
• 3 cups gemelli pasta, uncooked
• 1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
• 1/2 sweet onion, thinly sliced Safeway 1 lb For $1.49 thru 02/09
• 1/2 cup pitted Kalamata olives, coarsely chopped
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 2 Tbsp. tomato paste
• 4 cloves garlic, thinly sliced
• 1/4 tsp. crushed red pepper
• 3 sprigs fresh basil
• 1/3 cup Kraft 100% Parmesan Aged Grated Cheese
• 2 cups tightly packed baby arugula, divided

1. Combine all ingredients except cheese and arugula in Dutch oven or large deep skillet.
2. Bring to boil on medium-high heat; cook on medium heat 12 to 15 min.
3. or until pasta is tender and liquid is reduced to a sauce thick enough to coat remaining ingredients, stirring occasionally.
4. Remove pan from heat.
5. Carefully remove and discard basil.
6. Add cheese and half the arugula to pasta mixture; mix well.
7. Top with remaining arugula.

water, gemelli pasta, sweet onion, olives, italian dressing, tomato paste, garlic, red pepper, basil, cheese, baby arugula

Taken from www.kraftrecipes.com/recipes/one-pan-pasta-chickpeas-olives-parmesan-178097.aspx (may not work)