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Bruschetta Pasta

Small plate of fusilli pasta with tomato sauce
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1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.00 out of 5)

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4 from 11 reviews

One of my favorite meals that I go to over and over again. It’s fast, easy, and tasty.

  • Author: Veg Girl RD
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 6 1x
  • Category: Main Dish

Ingredients

Scale
  • 16 oz. fusilli pasta
  • ¼ cup pine nuts, toasted
  • Half of a 3.8 oz. can sliced black olives, drained
  • Half of a 15 oz. can garbanzo beans, drained
  • 12 oz. jar bruschetta topping or sauce
  • Salt and pepper to taste
  • 2 oz. Grana Padano or good Parmesan cheese, grated

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
  2. While pasta is cooking, toast the pine nuts (or skip this step if you bought already toasted nuts). I like to do this in a small (6-inch) cast-iron skillet, but any small skillet will work. Toast them on low heat until lightly browned, watching very carefully to be sure they don’t burn.
  3. In a small saucepan, combine pine nuts, black olives, garbanzo beans, and bruschetta sauce, with salt and pepper to taste. Heat sauce to boiling; then reduce heat to low and simmer until pasta is ready.
  4. Drain cooked pasta and toss with bruschetta sauce and half of the grated cheese. Use remaining cheese to garnish each serving.

Notes

Nutrition Information Per Serving with suggested accompaniment of 4 oz. green beans and 1.25 oz. bread: Calories: 550 Fat: 11 g Saturated Fat: 2 g Carbohydrate: 95 g Sugar: 11 g Sodium: 800 mg Fiber: 8 g Protein: 20 g Cholesterol: 7 mg

The serving size pictured is 1.5 cups.

 

Nutrition

Find it online: https://www.veggirlrd.com/bruschetta-pasta-2/