Chickpea Spaghetti with Cherry Tomatoes & Parmesan featuring Barilla

Chickpea Spaghetti with Cherry Tomatoes & Parmesan featuring Barilla

Barilla® Chickpea and Barilla® Red Lentil pasta are all certified gluten free, non-GMO Project Verified and made with one simple ingredient you can actually pronounce. Barilla® Chickpea and Red Lentil pasta give health-conscious food lovers a nutritious way to add variety to their meals, making a great foundation for or addition to a range of dishes, from pasta to salads to soups. 
You can find it in the pasta aisle of your local Kroger! Find more information, visit

Chickpea Spaghetti with Cherry Tomatoes & Parmesan 
  • Two 8.8 OZ boxes of Barilla® Chickpea Spaghetti
  • One 10oz package of cherry tomatoes (halved)
  • ¼ cup of Olive Oil
  • 1 teaspoon of Kosher salt
  • 1 cup of spinach (stems removed)
  • 1 Tablespoon of tomato paste
  • Black pepper - to taste
  • Grated Parmesan - to taste
In a large pot, bring to a boil 4-6 quarts of water. Add Barilla® Chickpea Spaghetti and boil for 6 minutes. Check pasta. If desired, boil an additional 2 minutes for more tender pasta. In a high wall skillet, reserve 1 cup of pasta water before draining. Drain the pasta, set to the side. 
Add to the high wall skillet your cherry tomatoes, olive oil, salt and tomato paste. Heat on medium heat for 5 minutes or until the tomatoes start to break down and soften. Add the spinach and heat until softened (about 1 minute). Next, top with the cooked Barilla® Chickpea Spaghetti. Stir to combine the veggies throughout and coat the pasta with the sauce. Grate fresh parmesan on top, let sit 1-2 minutes and serve! Enjoy! 

Comments 2

brianne on

looks great! Can I still make this recipe without cherry tomatoes? What’s a good alternative for it?

claudia on

Wow, this looks so delish. Its so much better than a take-out. I would love to make this

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