Pasta shout out
I feel like I was a little cruel to Italy yesterday so I thought I’d cook something nice to make up for my harsh words.
Although technically the garbanzo beans are more Middle Eastern but Italy is going to have to take what it can get from me.
This was super healthy and had almost no fat in it while being very robust and full of flavor so it is a crowd pleaser for a lot of different types of people while simultaneously very easy to make. I used brown rice pasta which can be temperamental so make sure you add in some oil in the water to prevent clumping, and definitely wait until the water is boiling to throw it in.
1/2 pack rice pasta
2 cans tomato
1/2 bunch basil
1/2 package broccoli slaw
1 can garbanzo beans
Start by preheating the oven to 375. Drain and rinse the garbanzo beans and place on a baking sheet, then coat with a little olive oil, 1 tsp garlic salt and 2 tsp pepper. Mix to coat evenly then top with parsley an pop in the oven.
Chop an onion into fine slices and place in a pan to saute. While it browns, open the tomatoes and chop the basil, then throw everything in the pan along with the slaw. Reduce to medium-low heat and simmer with the lid on for thirty minutes.
Now prep the pasta. Bring a pot of water to boil and pour some olive oil in, then the pasta and cook until soft. Stir the pasta every once in a while so it doesn’t stick.
After about 40 minutes pull the beans out of the oven to cool and throw in 1 tsp garlic salt, 3 tsp pepper and 1 tsp basil powder in the sauce . Mix well and serve over drained pasta. Top with beans and enjoy!