This recipe takes me back again to my favorite quick cookbook, Vegetarian Express by Nava Atlas. They're really great for nights when I just don't feel like going through a whole song and dance to get a balanced dinner on the table. This recipe appealed to me because I love all the things in the title, so what could be bad? Well, it was mostly successful. The boy and I both agreed that the chickpeas felt a little out of place. I think next time I'd go for a white bean, or maybe even an Italian style baked tofu, cubed. Even so, it was very yummy, and I would definitely make it again, just switching out the protein. I served it with some Rosemary Foccacia I made.
And HEY! Check out the pics from the new camera! :D
Pasta with Chickpeas, Spinach and Sundried Tomatoes
1/2 lbs rotini (I used whole wheat, of course)
2 tbsp olive oil
3 cloves garlic, chopped
1 bell pepper, cut into strips
10 oz frozen spinach, thawed and squeezed
15 oz can diced tomatoes
15 oz can chickpeas, drained and rinsed
1/4 cup oil-cured sundried tomatoes, chopped (about 8 tomatoes)
1 tsp dried oregano
salt and peper to taste
1. Cook the pasta according to package directions.
2. While the pasta cooks, heat the olive oil in a large skillet. Add the garlic, oregano, and bell pepper and sautee over medium heat for about 3-4 minutes until the peppers start to soften -- watch it so you don't burn the garlic!
3. Add everything else, stir together, and simmer on low for about 10 minutes.
4. When the pasta is finished cooking, drain, and toss with the veggie mixture.
5. Nope, that was it. Easy!