Friday, July 8, 2011

Pasta salad with chick peas

I swear, I must have taken all but 15 minutes to pull this dinner together. It 's super easy and quick, healthy and delicious. What more could you want from a dish? I used whole grain pasta but you can use whatever type you like. Use a pasta with bite to it though, like penne, macaroni, shells or rotini.

Half box pasta
1 cup fresh or frozen broccoli
1 cup chopped tomatoes (you can use canned if that's all you have)
1 clove garlic, minced
1 can chick peas, drained.
Parmesan cheese
Fresh herbs such as italian parsley, oregano or basil (optional)
Salt and pepper to taste
Dried Chilli pepper- a pinch
Olive oil, about 2 or 3 Tbsp

Cook pasta together with broccoli. If using frozen broccoli, rinse and add only the last 4-5 minutes of the pasta cooking time. When pasta is al dente, drain and save the cooking water. In the same pan you cooked the pasta in, return to medium heat and add olive oil, chilli flakes and garlic. Cook about a minute, until garlic is soft (don't burn it). Add chick peas and stir to mix. Add tomatoes and season with salt and pepper. Add cooked pasta and enough pasta water to coat the pasta, about 1/2 - 1 cup liquid. Add fresh herbs and mix. Serve with parmesan cheese.

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