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Tomato Chickpea Pasta Recipe
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I used fusilli
extra verginolive oil
medium red onion
one medium red bell pepper
small summer squash
large garlic cloves
canned diced tomatoes
red wine vinegar
ground black pepper to taste
Bring water to a boil and cook pasta as instructed on the package
Heat 2 tablespoon oil in a large nonstick skillet over medium heat.
Add pasta and cook, stirring often, until slightly brown.
Transfer to a bowl and cover to keep warm.
Add the remaining 2 tablespoons to the pan and saute onion pepper and squash. Cook, stirring occasionally, until crisp-tender, about 3 minutes.
Add garlic and fresh thyme and cook for until garlic starts to brown.
Wash chickpeas and pour over the veggie then add canned tomatoes; cook, stirring, about 3 minutes.
Stir in vinegar and pepper.
Optional - serve with olives and feta cheese
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