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

1. Bring pasta, water, pasta sauce, chickpeas and red pepper to boil in large skillet on medium heat, stirring occasionally.
2. Cover; simmer on medium-low heat 15 min.
3. Add vegetables; cook 5 min.
4. or until vegetables are crisp-tender.
5. 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)