This was super quick - and it was yummy. I feel like I've made something similar to this before, but it's hard to keep finding new recipes - so I'm posting it anyways! Made me feel healthy too - and now I actually have leftovers to bring to work tomorrow (the first time in 3 months!)
Serves about 4 to 6
Ingredients:
4 heads broccoli
6 cloves garlic
12 ounces to 1 pound whole wheat penne
16 sundried tomatoes packed in oil
1/2 cup parmesan cheese, plus more to serve
1 can chickpeas (or 1 1/2 to 2 cups cooked)
3 to 4 tablespoons olive oil
1 teaspoon kosher salt
Fresh ground pepper
6 cloves garlic
12 ounces to 1 pound whole wheat penne
16 sundried tomatoes packed in oil
1/2 cup parmesan cheese, plus more to serve
1 can chickpeas (or 1 1/2 to 2 cups cooked)
3 to 4 tablespoons olive oil
1 teaspoon kosher salt
Fresh ground pepper
Preheat the oven to 425°F.
Wash the broccoli
and chop it into bite size florets. Thinly slice the garlic. Place broccoli and garlic on a baking
sheet, and toss with enough olive
oil to coat (about 2 tablespoons),
about 1/2 teaspoon kosher salt, and fresh ground pepper. Place the tray in the
oven and roast for about 25 minutes, until tender.
While the broccoli roasts, start a pot of water boil.
Boil the penne for according to the package instructions (about 11 minutes or
so).
Meanwhile, chop about 16 sundried tomatoes, grate 1/2 cup parmesan cheese, and drain and rinse
the chickpeas.
When the pasta is done, drain it. Then mix it with the
broccoli, chickpeas, tomatoes, and parmesan cheese. Drizzle on 1 to 2
tablespoons of olive oil to coat the pasta, and
add kosher salt to
taste (around 1 teaspoon). Serve immediately with freshly ground pepper and more parmesan.
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