 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is really Italian comfort food to me, without the guilt, because it's nutritious and packed with protein. I like to keep the ingredients on hand for a quick fix, especially when I am looking to forego meat. Ingredients:
16 ounces medium pasta shells |
1 cup yellow onion, chopped |
2 garlic cloves, minced |
1/4 cup olive oil |
2 (15 ounce) cans chickpeas, rinsed and drained |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon black pepper |
1/4 teaspoon red pepper flakes (or more to taste) |
1 bay leaf |
2 (14 1/2 ounce) cans diced tomatoes |
1/2 cup fresh italian parsley, chopped |
1/4 cup parmesan cheese, grated (or more to taste) |
Directions:
1. Heat water for pasta.
2. Saute onion and garlic in oil in covered skillet over low heat until very soft, about 10 minutes.
3. Add chick peas, salt, oregano, black and red peppers, and bay leaf to skillet. Crush half of the chick peas with the back of a wooden spoon.
4. Stir in tomatoes with liquid and parsley. Simmer, covered, 10 minutes.
5. Cook pasta according to directions while sauce is simmering.
6. Continue to simmer sauce uncovered to thicken slightly, about 3 minutes.
7. Drain pasta. Remove bay leaf from sauce. Pour sauce over pasta and toss.
|
|