Monday, August 30, 2010

Recipe of the week

I found this recipe online & I made it tonight. We all liked it & I'll be making it again & again.



Chickpea pasta with Almonds & parmesan



photo by Ngoc Minh Ngo

Serves 4 Hands-On Time: 20m Total Time: 20m

Ingredients

1 tablespoon olive oil
3 cloves garlic, chopped
7 cups low-sodium vegetable or chicken broth
1/2 teaspoon crushed red pepper flakes
kosher salt
1 pound angel hair pasta
1 15.5-ounce can chickpeas, drained and rinsed
1 cup flat-leaf parsley, chopped
1/4 cup unsalted roasted almonds, chopped
1/2 cup grated Parmesan

Directions

1. Heat the oil in a large saucepan over medium-high heat.
2. Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
3. Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.
4. Divide among individual bowls and top with the almonds and Parmesan.

By Sara Quessenberry, January 2008

2 comments:

blueviolet said...

That is absolutely up my alley! I'm saving this one and making it. I'm not kidding!

Rachel @ The Cupcake Sprinkles In Life said...

I think that I'll veganize this {minus the parm} and make it next week.... looks yum!