Good morning Nancy and Ditto,

I got this recipe for Pasta Skillet with Tomatoes and Beans a while back from Cooking Light Magazine. I thought that Barbara from Wentzville, MO would like to try it, since she requested recipes using beans. It is very good. In fact, I think that I will make some for my lunch this weekend. AtlantaPat

Pasta Skillet with Tomatoes and Beans

Dish up an easy homemade pasta sauce packed with the bright flavors of fresh basil, balsamic vinegar, and salty Asiago cheese over hot cooked angel hair noodles for a quick, and delicious, weeknight dinner in a hurry.

2 teaspoons olive oil
2 cups chopped tomato
2 garlic cloves, minced
3 cups hot cooked angel hair (about 6 ounces uncooked pasta)
1/2 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/2 cup (2 ounces) grated Asiago cheese
2 tablespoons balsamic vinegar
Basil sprigs (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add tomato and garlic, and saut?2 minutes. Add pasta, basil, salt, pepper, and chickpeas; cook 2 minutes. Place mixture in a bowl; stir in cheese and vinegar, and garnish with basil, if desired.

Yield: 4 servings (serving size: 1 1/4 cups)
AtlantaPat

http://www.nancyskitchen.com