Spring

Spring Chick Pea Rotini & Veggies

May  4, 2020
Photo by Jenifer Mangione Vogt
Author Notes

In light of the COVID19 pandemic, many people, including me, are eating in a way that will boost immunity. This includes eating more veggies and immune-boosting superfoods, such as garlic.

This recipe is a way to make pasta night a bit healthier by swapping pasta made with chick peas for pasta made from wheat, so it’s also great for anyone who has Celiac’s Disease or Gluten Sensitivity.

I used Barilla’s chick pea rotini, but you can substitute any pasta you would like to use. —Jenifer Mangione

  • Prep time 30 minutes
  • Cook time 30 minutes
  • Serves 4
Ingredients
  • 1 packet Chick Pea pasta, such as Barilla
  • 1 cup Zucchini sliced thin or w mandolin
  • 1 Peeled and cubed eggplant
  • 1 cup Grape tomatoes, sliced
  • 1/2 cup IGP Olive Oil from Italy
  • 3 Garlic cloves, minced
  • 3 tablespoons Butter, good quality like Kerrygold
  • 2 teaspoons Dried oregano
  • 2 teaspoons Dried Italian Herbs
  • 1/2 Of lemon juice
  • 1/2 cup Ricotta
  • 4 tablespoons Pecorino
  • 1 teaspoon Crushed Red Pepper
In This Recipe
Directions
  1. Bring a large pot of water with a dash of salt and olive oil to boil and boil chick pea pasta about 8 minutes, or according to package instructions. Drain and set aside.
  2. In a large pan on a low flame, gently sauté the garlic in the olive oil to release the flavor but not to brown.
  3. When you can smell the garlic and it becomes translucent, add the veggies, lemon juice and spices, but not the butter yet.
  4. Sautè the veggies in the pan with a lid for about 10 minutes so all the veggies are cooked and tender, but not overcooked.
  5. After the veggies are ready, add the pasta and the butter to the pan and mix. Put the lid on and heat for about five minutes.
  6. Serve the pasta piping hot on four individual plates, adding one tablespoon of ricotta and one teaspoon of pecorino on top as you serve.

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