Bruschetta Pasta
Prep time
Cook time
Total time
Recipe type: Main Dish
Serves: 5
  • 16 oz. orecchiette or wagon wheel pasta
  • ¼ cup pine nuts, toasted
  • Half of a 3.8 oz. can sliced black olives, drained
  • Half of a 15 oz. can garbanzo beans, drained
  • 12 oz. jar bruschetta topping or sauce
  • Salt and pepper to taste
  • 2 oz. Grana Padano or good Parmesan cheese, grated
  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
  2. While pasta is cooking, toast the pine nuts. I like to do this in a small (6-inch) cast iron skillet, but any small skillet will work. Toast them on low heat until lightly browned, watching very carefully to be sure they don’t burn.
  3. In a small saucepan, combine pine nuts, black olives, garbanzo beans, and bruschetta sauce, with salt and pepper to taste. Heat sauce to boiling; then reduce heat to low and simmer until pasta is ready.
  4. Drain cooked pasta and toss with bruschetta sauce and half of the grated cheese. Use remaining cheese to garnish each serving.
Nutrition Information Per Serving with suggested accompaniment of green beans and bread: Calories: 767 Fat: 25 g Saturated Fat: 5 g Carbohydrate: 113 g Sugar: 16 g Sodium: 1173 mg Fiber: 12 g Protein: 27 g Cholesterol: 8 mg cholesterol.
Nutrition Information Per Serving
Serving size: 1.5 cups Calories: 538 Fat: 16 g Saturated fat: 3 g Carbohydrates: 82 g Sugar: 8 g Sodium: 909 mg Fiber: 7 g Protein: 20 g Cholesterol: 8 mg
Recipe by Veg Girl RD at