Chickpea and Kraut Pasta Toss


Recipe by Deanna Segrave-Daly, RD, LDN

Serves 6

1 (16 oz.) box of pasta shells or bowties
2 tablespoons unsalted butter
1 c chopped onion
2 (15 oz.) cans garbanzo beans (drained and rinsed)
16 ounces grape tomatoes (quartered; about 3 ½ cups)
1 teaspoon cracked black pepper

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