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One-Pan Pasta with Chickpeas - Tomato Envy : Tomato Envy

One-Pan Pasta with Chickpeas

February 27, 2015 | By | Reply More

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One-pan pasta

You know how when you really like to do something, maybe it’s even something you love, you can’t imagine that other people don’t enjoy that thing at all? That’s how I feel about cooking. For me, at least when I’m not in a huge hurry, slowing down to methodically chop vegetables, focus on a recipe, and be in the moment is like cheap therapy at the end of a stressful day.

But, what about when I am in a big hurry? This happens quite often and, when it does, cooking becomes not so fun anymore. And for many, cooking is never fun. So, whether you’re in a big hurry or you’re just not feelin’ it with cooking an elaborate meal, this one-pan pasta is for you!

Just because a meal is easy and quick doesn’t mean it can’t be delicious. It also doesn’t need to come from a jar, box, can or (gasp!) a drive-thru window. This amazingly easy one-pan pasta recipe from my BFF Martha Stewart is just the thing for those crazy days. Here’s why it’s great: tastes delicious and I love that it’s served over fresh greens, very little chopping and prepping, perfect for a busy Meatless Monday, prepared in just ONE pan, and later, you only need to wash ONE pan!

Ingredients (Serves 4-5)

12 ounces orecchiette (“little ear” pasta), small shells would also work

1 15.5 ounce can chickpeas, drained and rinsed

1/2 cup chopped pitted Kalamata olives

2 Tbsp. tomato paste

3 cloves garlic, peeled and thinly sliced

1 large (6-inch) sprig rosemary or 2-3 smaller sprigs

3 Tbsp. extra virgin olive oil, plus more for serving

1/4 tsp. crushed red pepper flakes (use less if you can’t take the heat!)

Sea salt and freshly ground pepper

1/2 cup freshly grated Parmesan cheese, plus more for serving

2 cups fresh arugula

one-pan pasta

Yeah, it’s really that easy.

2 Step One:

12 ounces orecchiette

1 15.5 ounce can chickpeas, drained and rinsed

1/2 cup chopped pitted Kalamata olives

2 Tbsp. tomato paste

3 cloves garlic, peeled and thinly sliced

1 large (6-inch) sprig rosemary or 2-3 smaller sprigs

3 Tbsp. extra virgin olive oil

1/4 tsp. crushed red pepper flakes

Sea salt and freshly ground pepper

In a large, deep skillet combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, olive oil, and red pepper flakes. Add 5 cups of water and season the whole thing generously with sea salt and a little freshly ground pepper. Bring mixture to a boil over medium high heat, stirring frequently.

source Step 2: 

1/2 cup freshly grated Parmesan cheese

2 cups fresh arugula

Reduce heat to medium and cook, stirring frequently to keep the pasta from sticking together or to the bottom of the pot, for about 20 minutes. As the pasta cooks, the sauce will thicken. Stir in the Parmesan cheese. My pasta is sometimes a little too saucy after the 20 minutes, so I simply reduce the heat to low and let it sit for just a few more minutes. You can always add water, just a few tablespoons at time, if you find your pasta isn’t saucy enough for you.

Serve pasta over fresh arugula in shallow bowls. Drizzle each serving with a little olive oil and an extra shower of Parmesan cheese if you like. And who doesn’t?

 

 

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