Thursday, October 22, 2009

Penne with Broccoli and Chickpeas

Man, we had some yummy pasta tonight! And it was quick, cheap, and healthy to boot! What could be better?

6 oz whole wheat penne (or whatever noodle you like)
1.5 cups broccoli
14.5 oz can diced tomatoes
2 cups chickpeas (or 1 can, drained)
2 cloves garlic
3/4 tsp crushed red peppers

1. Boiled the pasta, adding the broccoli halfway through cooking.

2. In a separate pan, cook garlic in a little olive oil. Add crushed red peppers, chickpeas, and tomatoes.

3. Drained pasta and broccoli. Mixed with tomatoes and chickpeas.

At this point, the pasta was good. But it wasn't GREAT. It just needed a little something extra. So, I got a little half and half, some butter, and some Parmigiano Reggiano and made a little alfredo-type sauce (not much! half a cup, max) to mix in. Wow! That really did the trick. This one's a keeper!

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