This recipe was created on a busy week night after a long stressful day at the office. I hadn’t gone grocery shopping and I didn’t have a plan for dinner. Rather than reaching for a stack of take-out menus, I checked the fridge and panty to see what was available. I decided to throw a few things together and to my surprise, I made a delicious dinner. This has become a go-to meal for those days when I just don’t feel like making anything fancy or time consuming. I change it up, depending on what I have on hand – sometimes I use kale, sometimes white beans – but it always comes together as a tasty meal.
- 14 ounce of uncooked pasta (I use Trader Joe’s gluten-free penne)
- 2 cloves of garlic, minced
- 1 small red onion, diced
- 1/2 cup sundried tomatoes, soaked in water for half an hour and sliced
- 1 bunch broccoli, chopped into small pieces
- 1 head cauliflower, chopped into small pieces
- 14 ounce can chickpeas
- 1 tablespoon olive oil
- 1/3 cup vegetable broth
- ½ teaspoon Italian seasoning (I use a Simply Organic mix which contains oregano, marjoram, thyme, basil, rosemary and sage)
- ½ teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/3 cup kalamata olives, chopped
- nutritional yeast
- Cook the pasta according the package directions. (But does anyone really the package and actually follow the directions? I guess I should say “Cook the pasta as you normally would.”)
- In a large pan or skillet over medium heat, cook the garlic and onion for about five minutes, until the onion is translucent.
- Add the broccoli, cauliflower, sundried tomatoes, seasoning and red pepper flakes. Cook for about 10 minutes until the broccoli and cauliflower and crisp-tender, stirring often. Add the broth about halfway through to prevent the vegetables from sticking to the pan.
- Add the chickpeas, stir and cook for a few more minutes, until they are heated throughout. Add the salt and give it one last stir.
- Toss the pasta and veggies together. Divide onto plates and top with a sprinkle of nutritional yeast and a handful of chopped olives.
Serves 4 – 6
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