Super Pasta E Ceci

Name: Super Pasta E Ceci
Ingredients: 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

16 ingredients

4 steps

Ingredients

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

Directions

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.