Here’s a “Pasta e Fagioli” of sorts that is perfect for a ‘Meatless Monday’. It’s quick, tasty and satisfying. Homemade tomato sauce is best, but if you don’t have any, grab some from your favourite Italian bakery or gourmet store. Or, omit the tomato sauce all together and dress it with extra virgin olive oil, lemon juice, lemon zest and fresh herbs.
Ingredients
- 3 tbsp olive oil
- ⅓ cup chopped onion (I use Vidalia or sweet onion. Green onions would work too)
- 1 clove garlic, minced
- 1 can chickpeas, drained, rinsed and dried
- 1 grilled zucchini (chopped) – you can also use uncooked zucchini
- About 450 grams cooked penne
- About ⅓ cup pasta water
- About 1 litre of tomato sauce
- Salt and pepper to taste
Directions
- Saute onion and garlic in hot olive oil until soft and fragrant (about 2 to 3 minutes)
- Add chickpeas to the pan and cook to combine flavours about 3 minutes. If using uncooked zucchini, add it to the pan and cook for another minute or two. (Grilled zucchini can be added at the end). Add a little salt and pepper
- Reduce heat to low and cover
- Add penne to large pot of boiling salted water and cook until ‘al dente’ (about 10 minutes)
- While pasta is cooking, heat tomato sauce in another pot
- Drain cooked pasta, reserving about ⅓ cup pasta water
- Return pasta to the large pot. Add chickpea mixture, pasta water, grilled zucchini and tomato sauce. Toss to combine. Serve in heated bowls with grated parmesan and fresh herbs
Variations:
- Instead of adding tomato sauce in step 7, add extra virgin olive oil, a bit of lemon juice, lemon zest and fresh herbs
- Add whole baby spinach leaves at the end to either version
- If you’ve got leftovers, put them in an oven safe dish, top with parmesan and mozzarella and bake in oven until cheese melts for a cheesy casserole version
recipe by: everydayhomegourmet.blog/
Every Day Home Gourmet 