-
Prep time
30 minutes
-
Cook time
30 minutes
-
Serves
4
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
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
Directions
-
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.
-
In a large pan on a low flame, gently sauté the garlic in the olive oil to release the flavor but not to brown.
-
When you can smell the garlic and it becomes translucent, add the veggies, lemon juice and spices, but not the butter yet.
-
Sautè the veggies in the pan with a lid for about 10 minutes so all the veggies are cooked and tender, but not overcooked.
-
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.
-
Serve the pasta piping hot on four individual plates, adding one tablespoon of ricotta and one teaspoon of pecorino on top as you serve.
See what other Food52ers are saying.