Mediterraneanesque Pasta Toss
From gourmetloveaffair 15 years ago
- 15 minutes to make
- Serves 4
I love throwing this together as a nice, light lunch. I prefer mine hot, but it can be served cold. The texture differences of the silky zucchini and the firm chickpeas really make the flavors pop.
Ingredients
- 1 medium zucchini, cut into 1/2 inch thick half-moons shopping list
- 1 (14.5 oz) can chickpeas, drained and rinsed shopping list
- 1 (14.5 oz) can whole tomatoes (about 6-8 tomatoes) shopping list
- 1 cup cooked farfalle pasta (2 oz uncooked) shopping list
- 2 cloves garlic, minced shopping list
- 1 Tablespoon olive oil shopping list
- 1 teaspoon dried oregano shopping list
- freshly cracked pepper shopping list
- fresh basil, for garnish shopping list
How to make it
- Heat olive oil in a skillet over medium high heat.
- Saute garlic for about a minute.
- Toss in zucchini, cook until the undersides begin to caramelize, then toss to coat with olive oil/garlic.
- Add chickpeas and oregano, then reduce heat to medium.
- With your hand, crush tomatoes into pan.
- Add cooked pasta and toss for another minute to mix.
- Sprinkle with torn basil and cracked pepper.
- Serve hot as a meal side or cold as a pasta salad.
- Serves 2-4 people.
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The Rating
Reviewed by 4 people-
Sounds fabulous!
sparow64
in Sweetwater loved it
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Sounds good!
chihuahua
in Sonoma County loved it
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Great recipe! Saving this one.
sparow64
in Sweetwater loved it
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