Fusilli with Garbanzo Beans

Nutriscore Rating: 78/100

Whip up a hearty and wholesome meal in just 30 minutes with this vibrant Fusilli with Garbanzo Beans recipe! Combining tender al dente fusilli pasta with creamy garbanzo beans, juicy cherry tomatoes, and a flavorful garlic-chili kick, this dish is as comforting as it is nutritious. Simmered in a light vegetable stock with aromatic fresh parsley and a zest of lemon, it’s the perfect balance of freshness and depth. Whether you finish it with a sprinkle of Parmesan cheese or keep it vegan, this pasta dish is a versatile crowd-pleaser that’s ideal for weeknight dinners or casual gatherings. Bursting with Mediterranean-inspired flavors, it’s a quick, one-pan wonder that’s bound to impress.

Recipe Information

• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 300 grams fusilli pasta
• 3 tablespoons olive oil
• 400 grams garbanzo beans (chickpeas), cooked or canned and drained
• 200 grams cherry tomatoes, halved
• 3 pieces garlic cloves, minced
• 0.5 teaspoons red chili flakes
• 100 milliliters vegetable stock or water
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon lemon zest
• to taste salt
• to taste black pepper
• 50 grams grated Parmesan cheese (optional)

📝 Instructions

8 steps

1. Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

3. Add the minced garlic and red chili flakes to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

4. Add the cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they begin to break down and release their juices.

5. Stir in the garbanzo beans and vegetable stock (or water). Simmer for 5-7 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste.

6. Add the cooked fusilli to the skillet and toss to coat in the sauce. If the mixture seems dry, add a splash of the reserved pasta water.

7. Stir in the chopped parsley and lemon zest. Taste and adjust seasoning if necessary.

8. Serve warm, topped with grated Parmesan (if using) and an extra sprinkle of parsley. Enjoy!

Nutrition Facts

1 serving (281.4g)

Calories		448
% Daily Value*
Total Fat		17.2 g	22%
	Saturated Fat	4.2 g	21%
	Polyunsaturated Fat	0.0 g
Cholesterol		5 mg	2%
Sodium		921 mg	40%
Total Carbohydrate		56.3 g	20%
	Dietary Fiber	10.4 g	37%
	Total Sugars	7.9 g
Protein		19.1 g	38%
Vitamin D		0.1 mcg	1%
Calcium		213 mg	16%
Iron		4.2 mg	23%
Potassium		616 mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 616 cal (33.8%%)

Protein: 304 cal (16.7%%)

Carbs: 900 cal (49.4%%)