Chickpea and Kraut Pasta Toss

Summary

Yield
Servings
Prep time30 minutes

Description

Chickpea and Kraut Pasta Toss

Ingredients

  • 1   (16-oz) box of pasta shells or bowties
  • 2   tablespoons unsalted butter
  • 1   cup chopped onion
  • 2   (15-oz) cans Libby's bavarian style sauerkraut, drained
  • 2   (15-oz) cans Libby's organic garbanzo beans, drained and rinsed
  • 16   ounces grape tomatoes, quartered (about 3 ½ cups)
  • 1   teaspoon cracked black pepper

Instructions

In large pot of boiling salted water, cook pasta according to the package.

While pasta is cooking, melt butter in a large skillet over medium heat. Add onion and sauté for 5 minutes, stirring frequently. Squeeze out excess liquid from sauerkraut and discard. Stir sauerkraut into onions in skillet; cook for 5 more minutes, stirring occasionally. Add garbanzo beans and tomatoes to skillet and mix well. Cook for 10 more minutes, stirring occasionally.

Pour sauerkraut mix into large serving bowl. Add pasta and mix until thoroughly incorporated. Stir in black pepper and serve.

Courtesy of Deanna Seagrave Daly