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Prep time
30 minutes
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Cook time
30 minutes
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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
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Ingredients
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1 packet
Chick Pea pasta, such as Barilla
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1 cup
Zucchini sliced thin or w mandolin
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1
Peeled and cubed eggplant
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1 cup
Grape tomatoes, sliced
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1/2 cup
IGP Olive Oil from Italy
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3
Garlic cloves, minced
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3 tablespoons
Butter, good quality like Kerrygold
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2 teaspoons
Dried oregano
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2 teaspoons
Dried Italian Herbs
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1/2
Of lemon juice
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1/2 cup
Ricotta
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4 tablespoons
Pecorino
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1 teaspoon
Crushed Red Pepper
Directions
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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.
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In a large pan on a low flame, gently sauté the garlic in the olive oil to release the flavor but not to brown.
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When you can smell the garlic and it becomes translucent, add the veggies, lemon juice and spices, but not the butter yet.
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Sautè the veggies in the pan with a lid for about 10 minutes so all the veggies are cooked and tender, but not overcooked.
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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.
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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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