Power Packed Pasta Sauce


1 tablespoon olive oil

1 large onion, thinly sliced

2 cloves garlic, minced

15 ounces (~2 cups) garbanzo beans (make your own or, if using from a jar/box/can, drain and rinse first)

½ cup low sodium vegetable broth or water

1 can (16 oz) low sodium diced tomatoes, with liquid

2 teaspoons rosemary, crumbled

Freshly ground pepper to taste

  1. Heat oil in large skillet over medium heat until warm.  Add onion and garlic and cook until soft.
  2. In a blender, puree ½ of the can of garbanzo beans with vegetable broth or water.
  3. Stir pureed beans, whole beans, tomatoes with juice and rosemary into the onion-garlic mixture; add a few grinds of fresh black pepper.
  4. Simmer uncovered, stirring frequently, for 15 to 20 minutes or until sauce has thickened.
  5. Toss with one pound hot, cooked whole wheat pasta.

Makes 8, ½ cup servings of sauce.