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Easy Peasy Pasta

This tasty pasta & veggies dish is so easy you won’t even break a sweat, unless your stove gives off more heat than your furnace like mine does. Everyone needs a couple “go-to” pasta and vegetable dishes, and this is one of mine.


Easy Peasy Pasta (vegan if you skip the parmesan cheese):

Pasta of your choice, cooked following box instructions
1/2 bag frozen broccoli, slightly cooked in microwave
1 can of chick peas/garbanzo beans, drained and rinsed
1 can diced tomatoes with Basil, Oregano, and Garlic
Olive oil
Fresh garlic
Shredded parmesan cheese

While the pasta is cooking, add a couple tablespoons of olive oil to a heated skillet, and mix in the broccoli, tomatoes, and garbanzos. Because I have a garlic addiction, I add a bit of extra minced garlic even though the tomatoes already have garlic in them. Add a little salt and pepper to the veggies if desired, and heat on medium until the broccoli is cooked through and everything is hot.

Drain pasta without rinsing. Return to pan and coat in olive oil and fresh minced garlic, if desired. Add pasta and veggies to a bowl, and top with shredded parmesan cheese (I still have a huge block of parmesan left over from holiday cooking. This thing is gigantic). This recipe would be great with any type of veggies and any type of pasta… it’s a great staple dish!

I paired this dish with the New Belgium Brewery (Fort Collins, CO) 2° Below winter ale. It is a nice spicy, hoppy compliment to the savory dish, and a delicious warming winter beer.

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Categories: Beverage, Vegan, Vegetarian

Author:Danielle Kay Riendeau

Photographer & designer. Vegetarian & Gluten-Free Food Blogger at Pink Troll Kitchen.

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