Saturday, May 8, 2010

Tuscan-Style Pasta with Chickpeas, Zucchini, and Rosemary

2 T olive oil
2 small zucchini, halved lengthwise and cut into ¼-inch-thick half-moons
2 garlic cloves, minced
1 T chopped fresh rosemary leaves
One 14.5-ounce can plum tomatoes, drained and chopped
1 ½ cups cooked or one 15-ounce can chickpeas, drained and rinsed
¼ t red pepper flakes
Salt and pepper
1 pound whole-wheat pasta
1. Heat the olive oil in a medium saucepan over medium heat. Add the zucchini and cook until slightly softened, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the rosemary, tomatoes, chickpeas, red pepper flakes, and salt and pepper to taste. Cook, stirring occasionally, for 10 minutes to blend the flavors.
2. Meanwhile, cook the penne in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes. Drain and place in a large, shallow serving bowl. Add the sauce and toss gently to combine. Serve at once.

*Recipe from Vegan Planet

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