Super Pasta E Ceci

• 1 cup Barilla(R) Ditalini
• 1 cup Barilla(R) Tomato & Basil Sauce
• 2/3 cup water
• 1/3 cup quinoa
• 2 tablespoons olive oil
• 1 carrot, minced
• 1 celery stalk, minced
• 1 small onion, minced
• 2 cups cooked chickpeas, liquid reserved
• 1 jalapeno pepper, seeded and minced (optional)
• 1 teaspoon salt
• 1/4 cup nutritional yeast
• 2 cups boiling water, or more if needed
• 18 cooked shrimp, shelled
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon extra-virgin olive oil

1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. If all water has not been absorbed, drain.
2. Heat oil in a large pot. Add carrots, celery, and onion; cook and stir until vegetables soften and onions begin to turn translucent, 3 to 5 minutes. Add chickpeas with liquid and cooked quinoa. Stir in jalapeno pepper. Add tomato sauce, salt, and nutritional yeast; stir to combine.
3. Slowly pour in 2 cups boiling water; add ditalini. Continue to stir; add more water only if needed. Cook until ditalini are al dente, 9 to 10 minutes. Mixture should have a stew-like consistency. Add shrimp; cook and stir until shrimp are heated through, 1 more minute.
4. Divide among serving bowls; top with fresh, chopped parsley and a drizzle of extra-virgin olive oil.

barillauae ditalini, barillauae tomato, water, quinoa, olive oil, carrot, celery stalk, onion, chickpeas, pepper, salt, nutritional yeast, boiling water, shrimp, parsley, extravirgin olive oil

Taken from www.allrecipes.com/recipe/257468/super-pasta-e-ceci/ (may not work)