I'm posting this because Tracey is lame. Even though she has three recipes lined up to post, she keeps going to bed at 8pm and leaves no time for this place. Well, I say there is no excuse great enough...except for an adorable 6 month old who like to wake up and just giggle at 5:45 am.
I know this because Tracey and I took the kids on an adventure in the woods this week and witnessed the cuteness and giggling wake-up call first hand. I don't know how she does it.
Vi and I returned home from our time away happy, tired and hungry. I had a box of penne and a can of garbonzo beans in the cupboard and decided that had to make a meal since I certainly wasn't shuffling out to Wegmans on this cold, dreary night.
I call this 3 minute pasta because that's how long it takes to prepare after the pasta is cooked. Hey, most of Rachel Ray's meals aren't actually achievable in 30 mins unless you have a production crew and three arms. :p
This turned out really yummy so I wanted to share. Great dish to throw together when you need something fast and comforting.
Lemon Chickpea Pasta
1/2 lb penne - cooked until al dente
2 tbsp olive oil
2 cloves garlic minced
1 can chickpeas - rinsed
Zest of one lemon
2 dashes dried oregano
2 handfuls baby spinach leaves, washed
1/2 cup grated parm
Dash hot pepper flakes
Salt & pepper
Cook pasta. Reserve 1/2 cup pasta water. Drain pasta and add evoo to hot pasta pan. Add garlic and stir until fragrant. Add chickpeas, sauté 1 min. Add remaining ingredients and add pasta back to pan. Stir well until heated through (add another splash of evoo if it's too dry). Taste and adjust seasoning.
Serve with more cheese.