Are you ever looking for a way to sneak those veggies in to your child without them noticing?  If yours loves pasta like mine does, this is a good way.   Since you add the extra garlic at the end, along with the parsley, you can omit that from the kid-size portion, and add a little extra cheese! 

This dished turned out great.  It was fast & easy as well.  I did add a bit too much broth to mine (I was using a carton instead of a can) so it was a bit thin, so follow the recipe closely!

Pasta with Chickpeas and Garlic Sauce

courtesy of Cooking Light
Yield: 4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)
WW Points Plus (new): 9

2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

~M