top of page

Pantry raid turned healthy & delicious GF dinner, with Barilla Chickpea Pasta!

Updated: Jan 13, 2020

I wanted to share a super easy dish I came up with Sunday evening when I had not made it to the grocery store (again, eek summer is so busy!). Just a few ingredients that are pantry staples and the sole fresh veggies I had left from the week ;) I think white cannellini beans would have been a great add, but I didn't have any on hand (and I'm the only one who likes them 😂). This is my second time in a week making this Barilla Chickpea Pasta. I'm pretty into it right now - have you tried it? It has ONE ingredient - chickpeas! This means it is gluten free, grain free AND super high in protein @ 11 grams per serving. Perfect healthy swap - SOLD! The taste/texture is *slightly* off from my usual go-to Barilla Gluten Free pasta, but the benefits are worth it. Even my pickiest eater is wolfing it down, which is a good sign. The pasta (I have been using the Rotini) holds up really well in the hot dishes I have made, so I will be giving it a go in my cold pasta salads. Give it a try and see what you think.

Here's the recipe (ish) - I didn't really measure anything, and with a dish like this, it doesn't matter much. That's the best part! Swap in and out any of your favorite veggies (and beans, if you dare!). So go ahead Mamas (and Dads), hang at the pool or beach a little longer. You can run home and whip this up in less than 30 ;)


2 boxes of Barilla Chickpea Rotini

2 cloves of garlic, minced

1-2 tbsp extra virgin olive oil

1/2 bag fresh Kale

1 can artichoke hearts (drained)

1 can fire roasted diced tomatoes

1 small can of sliced black olives

Sale & pepper to taste

(Optional) Parmesan cheese, red pepper flakes

In a medium pot, bring pasta water to a boil. Add 2 boxes of Barilla Chickpea Rotini. Boil for 7 minutes and drain.

Simmering Veggies

On medium heat, add 1-2 Tbs extra virgin to pan. And add minced garlic and sauté a minute. Add kale and sauté until softened and slightly browning at the edges. Add artichokes and cook for another minute, stirring. add tomatoes and olives and simmer for 5-7 minutes for all of the flavors to meld together.

Plate pasta, spoon veggie mixture over it and serve. Top with parmesan cheese for a little extra flavor. I sprinkled red pepper flakes on mine for some extra zip!

Healthy, GF dinner in less than 30 min

Eat well,


43 views0 comments


bottom of page