Yield: 1 servings
|2 teaspoons||Olive oil|
|1 large||Onion; diced|
|1 small||Green pepper; chopped|
|2||Cloves garlic; minced|
|4 larges||Tomatoes; peeled, seeded and|
|; coarsely chopped|
|1 cup||Black olives; halved|
|1 cup||Cooked garbanzo beans|
|1 cup||Vegetable stock|
|½ cup||Italian flat-leaf parsley; chopped|
|¼ cup||Fresh basil; chopped|
|1 tablespoon||Fresh oregano; chopped, or 1|
|; teaspoon dried|
|Salt and pepper|
|Parmesan cheese; grated (optional)|
1. In a large stock pot or wok, cook pasta according to package directions.
2. In a hot wok, heat oil; add onions, peppers, and garlic and stir-fry until soft and golden, about 5 minutes. Add tomatoes, olives, and garbanzos and stir-fry until heated through, about 4 minutes. Add stock, bring to a boil, reduce heat, and simmer 2 minutes. Stir in herbs, toss with pasta, and serve. Makes 4 servings.
MC-Busted By Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@...> on Mar 14, 1999.
Converted by MM_Buster v2.0l.