Pasta with garbanzo, tomato and carrots
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; diced very fine |
| 3 | mediums | Carrots; diced very fine |
| 10 | Cloves garlic; (sorry, this household *really* likes garlic) | |
| 1 | teaspoon | Olive oil |
| Water; (amount depends on pan shape) | ||
| 1 | can | (16 oz) diced toms; undrained |
| 1 | can | (16 oz) garbanzo beans; drained and rinsed |
| Water; (amount depends on pan shape) | ||
| 2 | cups | Crisp-steamed broccoli |
| 3 | cups | Cooked capellini or angel hair pasta |
| ½ | teaspoon | Very good red wine vinegar per person |
| 2 | teaspoons | Shredded asiago cheese per person |
Directions
Saute the onion and carrot in the olive oil until very soft, about 15-20 minutes. Don't let the onion brown and add water as necessary to just barely cover the bottom of the pan. The onions will be nearly transparent and a soft gold color. Add garlic, canned tomato, garbanzo and enough water to just cover the garbanzos. Simmer 10-15 minutes or until the water is nearly evaporated, adding the broccoli at the last minute to heat through.
Spoon the pasta onto each plate and then pour the bean/veg mix over. Stir together to distribute. Add the vinegar and toss again. Top with asiago cheese. Serves about 6.
If you have left overs, don't add the vinegar and cheese until ready to serve.
Posted to EAT-LF Digest by Maureen Soar <msoar@...> on Dec 30, 1998, converted by MM_Buster v2.0l.