Ingredients (use vegan versions):
- 1 lb (uncooked) pasta, such as shells, rigatoni etc
- 1tablespoon Olive Oil
- 3 cloves garlic, minced
- 5 sun dried tomatoes (NOT oil-packed) diced
- 1 can garbanzo beans
- 1 lg portabello mushroom, diced
- 1/2 teaspoon red pepper flakes
- Fresh chopped bazil
Directions:
Bring large pot of water to boil and cook pasta till al
dente.
Meanwhile, dice sun-dried tomatoes into small bits. (I use
kitchen shears) and cover with about 1/4 c. boiling water. Heat olive oil in small pan and add garlic. Saute garlic. Do
NOT let brown. Add mushrooms and saute minute more. Add
re-hydrated tomatoes, including the soaking water. Rinse
garbanzo beans and add to mixture. Simmer lightly till pasta
is finished cooking. When pasta is done, drain well and toss with mixture. Add
pepper flakes and basil. Enjoy! (sometimes I add some chopped kale or spinach right at the
end. Gives a nice bit of color and more vitamins!) Don't know the nutritional facts, but this is very low in
fat.
Serves: 5
Preparation time: 20 min
pasta
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