Recipe

Mediterraneanesque Pasta Toss Recipe


Mediterraneanesque Pasta Toss Recipe
Add Step-by-Step Photos 		Gourmetloveaffair / All my dishes
1 year, 6 months ago
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.
Prep:10m Cook:15m Servings:4

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

sparow64 1 year, 6 months ago said:
Sounds fabulous!

chihuahua 1 year, 6 months ago said:
Sounds good!

sparow64 1 year, 6 months ago said:
Great recipe! Saving this one.

unicorn4 11 hours, 23 minutes ago said:
I made your dish last night, it was fantastic. Well done and Thank you...


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