• One-Pan Pasta with Chickpeas, Olives and Parmesan

One-Pan Pasta with Chickpeas, Olives and Parmesan

35 4 servings, 2 cups (500 mL) each
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4 servings, 2 cups (500 mL) each

Our One-Pan Pasta with Chickpeas, Olives and Parmesan recipe is a delicious one-pan vegetarian pasta that’s super easy to make. We prepared ours with gemelli pasta, but you can use fusilli, penne or farfalle with equally great results.

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What You Need

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Make It

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  • Combine all ingredients except cheese and arugula in Dutch oven or large deep skillet. Bring to boil on medium-high heat; cook on medium heat 12 to 15 min. or until pasta is tender and liquid is reduced to a sauce thick enough to coat remaining ingredients, stirring occasionally.
  • Remove pan from heat. Carefully remove and discard basil. Add cheese and half the arugula to pasta mixture; mix well. Top with remaining arugula.


Substitute baby spinach for the arugula.

Serving Suggestion

Serve with a fresh green salad tossed with your favourite Kraft Dressing.

Food Facts

Meatless mains can provide you with great nutrients! The combination of the chickpeas and enriched pasta make this dish very high in fibre and an excellent source of iron.


  • 4 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 480
% Daily Value
Total fat 9g
Saturated fat 2.5g
Cholesterol 10mg
Sodium 680mg
Carbohydrate 80g
Dietary fibre 9g
Sugars 7g
Protein 21g
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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