Garbanzos, Tomato and Rosemary with Bowtie Pasta

1          tablespoon olive oil
4          cloves garlic, minced
1          tablespoon minced fresh rosemary or 1 teaspoon dried
1/8       teaspoon crushed red pepper flakes
1          can (28 oz.) diced tomatoes, undrained
1-1/2   cups cooked* or 1 can (15 oz.) garbanzo beans, drained
16        oz. bowtie pasta
2          tablespoons minced parsley
Additional grated Parmesan cheese

*1/2 cup dry makes 1-1/2 cups cooked.

Heat oil in a large skillet over medium heat. Add garlic and rosemary; sauté 1 minute. Add pepper flakes and tomatoes. Increase heat to medium-high and cook, stirring often, until sauce thickens, about 8 minutes. Stir in garbanzos and cook until heated through.

Cook pasta according to package directions. Drain and transfer to a warm serving bowl. Add sauce and parsley; stir gently. Serve with Parmesan cheese. Makes 9 cups.

Nutritional Information per Serving:

Calories 380, Protein 14 g, Carbohydrates 66 g, Fat 7 g, Calories from fat 15%, Cholesterol 65 g, Fiber 6 g, Folate 97 mcg, Sodium 233 mg