30-Minute Tuscan Chickpea Pasta Skillet
- 4 cups rotini pasta, uncooked
- 3 cups water
- 2 cups CLASSICO FAMILY FAVORITES 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
- 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.
- Add vegetables; cook 5 min.
- or until vegetables are crisp-tender.
- Sprinkle with cheese.
rotini pasta, water, pasta sauce, chickpeas, red pepper, broccoli florets, green pepper, parmesan cheese
Taken from www.kraftrecipes.com/recipes/30-minute-tuscan-chickpea-pasta-skillet-152177.aspx (may not work)