Tuesday, September 8, 2009

Easy Chickpeasy Pasta

Had a fabulous Labor Day weekend, complete with baby shower for my dear friend Julia. Dad even took me, Allen, and Mom for a quick ride in the plane! When we got back into town last night, we had a sandwich over at Allen's parents, which meant that there were no leftovers in the fridge for lunch today. Rather than caving in to my first impulse (to eat one of those microwave ramen noodle boats that I so love and adore), I made a nice, quick pasta!

4 chicken broth
2 cups cooked chickpeas, not drained
1 tsp garlic powder
1/2 tsp crushed red pepper flakes

Brought the mixture to a boil, added

box of penne pasta (okay, about 3/4 a box!)

Cooked 12 minutes, or until the liquid was mostly absorbed, then stirred in a good 1/2 cup or so of ricotta cheese.


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