Chickpea Pasta With Almonds and Parmesan |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this yummy and unique vegetarian pasta recipe from Real Simple, and that's just what it is! Crushed red pepper flakes give it a great kick, but if you're not into heat leave them out. The best part of this dish, it's all made in one pot, so cleanup is a breeze! Ingredients:
1 tablespoon olive oil |
3 garlic cloves, chopped |
7 cups low sodium vegetable broth (i have used chicken broth, as well) |
1/2 teaspoon crushed red pepper flakes |
salt |
1 lb thin whole wheat spaghetti |
1 (15 1/2 ounce) can chickpeas, drained and rinsed |
1 cup flat leaf parsley, chopped |
1/4 cup roasted unsalted almonds, chopped |
1/2 cup grated parmigiano-reggiano cheese |
Directions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Stir in the garlic and cook for one minute.
3. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
4. Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about six minutes.
5. Stir in the chickpeas and parsley.
6. Divide among individual bowls and top with the almonds and cheese.
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