Whole grain spaghetti tossed with homemade tomato bruschetta, chick peas and grated Pecorino Romano cheese is a tasty, quick weeknight dinner.
It's inevitable, I always make too much food when I'm entertaining. Especially when I make a variety of items, I'm bound to have leftovers. Bruschetta is one of those recipes that I purposely make extra of.
Not only does it taste great as an appetizer, my family also loves it served on top of breaded chicken cutlets and tossed with pasta for a quick weeknight meal like this recipe for Whole Grain Spaghetti with Bruschetta and Chick Peas.
What is Bruschetta?
Bruschetta is made with fresh garden tomatoes, basil, onion, garlic and cheese in a balsamic vinaigrette and generally served on top of toasted slices of Italian bread.
It's one of my family's favorite appetizers and is also easy to make.
How do you make Bruschetta?
You can find the complete instructions on how to make Bruschetta in this post, but you'll need plum tomatoes, onion, basil, garlic, Pecorino Romano cheese, salt, pepper, balsamic vinegar and EVOO.
If you don't want to make it yourself, you can purchase it at your local grocery store already prepared.
How do you make Whole Grain Spaghetti with Bruschetta and Chick Peas?
For this recipe you'll need whole grain spaghetti, prepared bruschetta, chick peas, grated Pecorino Romano cheese, Kosher salt, and black pepper.
I opted to use whole grain pasta, but you can use whatever pasta you like best...gluten free, regular, vegetable, etc.
Prepare pasta according to package instructions; then drain pasta in a colander and reserve 1 cup of the water to use in the pasta.
Add the bruschetta and rinsed chick peas to the pot and allow to heat through for about 5 minutes.
Next, add the pasta, pasta water and cheese; mix well and season with salt and pepper. This Whole Grain Spaghetti with Bruschetta and Chick Peas is a quick weeknight, meatless meal.
It has so many wonderful flavors including fresh tomatoes, basil, Pecorino Romano cheese and chick peas; which add another dimension of texture and added protein to the dish. ~Enjoy!
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Whole Grain Spaghetti with Bruschetta and Chick Peas
Ingredients
- 1 lb. Whole Grain Spaghetti
- 2 c. Prepared Bruschetta
- 1- 15(ounce) can Chick Peas, rinsed and drained
- ½ c. Pecorino Romano Cheese, grated
- ½ tsp. Kosher Salt
- ¼ tsp. Black Pepper
Instructions
- Prepare pasta according to package instructions. Drain water reserving 1 cup to use in the pasta.
- Add the bruschetta and chick peas to the pot and allow to heat through for about 5 minutes.
- Add the pasta, pasta water and cheese; mix well and season with salt and pepper.
Nutrition
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Try these other bruschetta recipe too:
*Originally shared April 2013/Updated January 2020
chedeb5353 says
Looks yummy!!
Carrie's Experimental Kitchen says
Thank you I 'm glad you like it!
Kirsten Madaus says
Carrie,
I think pasta is such a great dish for a busy night. Or even an easy day--we're all home today, during Spring break, and I threw a bag of frozen sauce and a bag of frozen grilled summer veg into the crock pot to warm up for supper. When I went to blend up the veggies (my kids like a smooth sauce) I realized the sauce was too thick. So I tossed in a put up jar of sauce, which is too thin, and we'll have all that over spaghetti later. Honestly, I thought today was tomorrow and therefore the day before my daughter's birthday, so I was doing an early 'favorite dinner' meal for her, but I'm happy to use up 2 freezer containers and a canning jar and get leftovers for another meal. Chick peas--brilliant idea! I'm thinking this will go great on CSA pick up nights when I am long on fresh produce and short on time.
Thanks!
Carrie's Experimental Kitchen says
Sounds delicious Kirsten and Happy Birthday to your daughter!
elenareviews says
A great dish for a Sunday meal with my friends!
Carrie's Experimental Kitchen says
Thanks for stopping by Eleana!
Anita at Hungry Couple says
As much as I love chickpeas, I've never tried adding them to pasta. But now you have me intrigued... 🙂
Carrie's Experimental Kitchen says
It gives your pasta an extra layer of texture Anita, try it. 🙂