Tomato, Broccolini and Chickpea Penne Recipe

by katerina on June 24, 2008

Tomato, Broccolini and Chickpea PenneAlthough I am naming this Tomato, Broccolini and Chickpea Pasta this is basically just a post-work-fridge pasta. I just happened to have a very well stocked fridge this day. Since I had cooked the chickpeas the previous day the ingredients were all nice and fresh so it was a lovely meal, and vegetarian too!

[print_this]Tomato, Broccolini and Chickpea Penne
(serves 2)

2T olive oil
3T diced onion
2T diced carrot
1 clove garlic, minced
pinch oregano
salt and pepper
1 tomato, chopped
1 large can of tomatoes, juice and tomatoes separated, chopped
1t tomato paste
pinch sugar
3 stems broccolini, chopped
2 handfuls chickpeas
1/2 log goat cheese, crumbled
2C penne

Put some water on to boil for the pasta. Saute the onion and carrot over medium heat in the olive oil for 3 minutes, add the garlic and oregano and continue for another minute. Add all the tomatoes (without their juice) and the sugar allow to bubble for about 10 minutes or as long as convenient. If it is dry add some of the juice. Put the penne in the water and the broccolini in the sauce. Under cook the pasta by two minutes, drain reserving the water and add to the sauce along with the chickpeas and goat cheese. Continue stirring gently adding pasta water as necessary to melt the cheese and coat the pasta. Taste and correct for seasoning. Cook until al dente and serve immediately.[/print_this]

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