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  • thelosogal

Low Sodium Pasta e Ceci

By now you should know that I like effortless dinners. Something that can come together quickly. Between work, this blog and my photography business, I have a lot to do. I want fast, but delicious. This fits that bill.

4 servings, 85mg per serving


  • 2 tablespoons olive oil

  • 1 onion, finely diced

  • 1 tsp rosemary

  • 1/4 tsp red pepper flakes

  • 3 garlic cloves, minced

  • 14oz No Salt Added chickpeas

  • 14oz No Salt Added diced tomatoes

  • 2 cups water

  • 6 oz dried pasta

  • 1 oz freshly shredded parmesan cheese


  1. Heat oil in large skillet on medium high heat. Add onion and cook until softened.

  2. Add rosemary, red pepper flakes and garlic and cook until fragrant, about 30 seconds.

  3. Stir in chick peas tomatoes and water. Bring to a simmer.

  4. Add pasta and stir to cover. Cover skillet.

  5. Once pasta is mostly cooked, remove lid and cook to reduce the liquids.

  6. Remove from heat and sprinkle with parmesan cheese.


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