Recipe

Mediterraneanesque Pasta Toss Recipe


Mediterraneanesque Pasta Toss Recipe
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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.

Gourmetlove

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Ingredients
  • 1 medium zucchini, cut into 1/2 inch thick half-moons
  • 1 (14.5 oz) can chickpeas, drained and rinsed
  • 1 (14.5 oz) can whole tomatoes (about 6-8 tomatoes)
  • 1 cup cooked farfalle pasta (2 oz uncooked)
  • 2 cloves garlic, minced
  • 1 Tablespoon olive oil
  • 1 teaspoon dried oregano
  • freshly cracked pepper
  • fresh basil, for garnish

Directions
  1. Heat olive oil in a skillet over medium high heat.
  2. Saute garlic for about a minute.
  3. Toss in zucchini, cook until the undersides begin to caramelize, then toss to coat with olive oil/garlic.
  4. Add chickpeas and oregano, then reduce heat to medium.
  5. With your hand, crush tomatoes into pan.
  6. Add cooked pasta and toss for another minute to mix.
  7. Sprinkle with torn basil and cracked pepper.
  8. Serve hot as a meal side or cold as a pasta salad.
  9. Serves 2-4 people.

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Comments


Sounds fabulous!


Sounds good!


Great recipe! Saving this one.


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