Terrific hot, this penne with chickpeas, spinach & roasted asparagus dish is also delicious served cold in a pita lined with salad greens.
Unlike the ordinary supermarket variety, organic chickpeas (sometimes labeled garbanzo beans) are canned with no salt allowing the cook more freedom to season to taste.
Rotini, gemelli or other similarly shaped pasta can be substituted if you wish.
Serves: 6-8
Ingredients:
12 oz penne, about 4 cups
10 stalks roasted fresh asparagus, woody ends snapped-off
3 tbsp. extra-virgin olive oil, divided
2 large garlic cloves, finely minced
1 medium onion, finely chopped
2 medium carrots, finely shredded
½ cup finely chopped fresh basil
½ tsp. sea salt
½ cup thinly sliced sun-dried tomatoes
19 oz can chickpeas, drained about 1 1/2 cups
1 ½ cups lightly-packed baby spinach leaves, washed and thinly sliced
1 cup vegetable stock or water
¼ tsp. freshly ground black pepper
½ cup grated parmesan cheese
Pinches of freshly ground black pepper and salt
Method:
- Bring large pot of salted water to a boil. Add pasta; boil uncovered for 10 to 12 minutes or until al dente. Drain; set aside.
- Meanwhile, preheat oven to 450º (230ºC). Cut asparagus into 1-inch (2.5-cm) lengths. Toss with 1 tbsp (15 mL) oil and pinches of salt and pepper. Spread out on a baking sheet; roast for 8 minutes or until asparagus is tender crisp and slightly browned.
- Heat remaining oil in a large skillet over medium heat. Add garlic, and stirring frequently, sauté for 30 seconds. Stir in onions; sauté for 2 minutes or until softened. Add carrots, basil and salt; cook, stirring frequently for 3 minutes. Stir in sun-dried tomatoes, chickpeas, spinach and stock. Bring just to a boil, lower heat and simmer for 5 minutes or until vegetables are tender.
- Toss hot pasta with cooked vegetables; stir in pepper and parmesan cheese. Taste and add additional salt and pepper as needed. Add roasted asparagus; toss well. Serve in warmed pasta bowls sprinkled with additional parmesan cheese.
