Ribbon Pasta with Garbanzo, Olives and Artichokes

Serves: 8 | Prep Time: 15 minutes | Cook Time: 15 minutes
Ribbon Pasta with Garbanzo, Olives and Artichokes


  • 16 ounces any ribbon pasta
  • 1/4 cup Eden Extra Virgin Olive Oil
  • 1/4 tsp red pepper flakes, or to taste
  • 1 cup onion, diced
  • 6 cloves garlic, diced
  • 1 cup water packed artichoke hearts, quartered
  • 1 medium yellow bell pepper, chopped
  • 2 cups vegetable stock
  • 1 cup pitted black or Kalamata olives, leave whole
  • 15 ounces Eden Garbanzo Beans, drained
  • 28 ounces organic whole tomatoes with basil, do not drain, chopped
  • 1/2 tsp Eden Sea Salt
  • 1/8 tsp Eden Black Pepper, or to taste
  • 1 Tbsp fresh parsley, minced


Cook pasta according to directions until al dente. While the pasta is cooking place olive oil, red pepper flakes and onion in a large skillet. Sauté on medium until golden. Add garlic, artichokes and yellow pepper. Sauté until golden. Add broth, olives, garbanzo, tomatoes and salt. Simmer 5 minutes. Place drained pasta in a large bowl, pour sauce over and toss. Season to taste with pepper. Garnish with parsley and serve.

Nutritional Information

Per serving - 571 calories, 12 g fat (19% calories from fat), 22 g protein, 94 g carbohydrate, 11 g fiber, 0 mg cholesterol, 294 mg sodium

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