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Thursday, January 1, 2009

Hearty Pasta with Tomatoes and Garbanzo Beans


Since today was the first of the year, we slept in, had breakfast really late and dinner extremely late. To keep it on the lighter side and fast -- like dinner-is-ready-in-20-minutes fast, we went with this vegetarian option. Another great thing about this one is that it calls for stuff that I buy anyway and so we always have the ingredients on hand to put it together, which sort of makes it, in a way, "free."

  • 8 oz. (1 c) rotini 
  • 1 tbsp olive oil
  • 1/2 medium onion, sliced lengthwise
  • 2 (14.5-oz.) can diced tomatoes
  • 1 (15-oz.) can garbanzo beans, drained, rinsed
  • 1 tsp sugar
  • 1/4 tsp basil
  • 1/4 tsp oregano
  • 1/2 tsp sea (coarse) salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup (1 oz.) freshly grated Parmesan cheese
Cook rotini in large pot of boiling salted water according to package directions; drain.

Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add onion; cook 3 minutes or until lightly browned.


Add all remaining ingredients except cheese. Reduce heat to low; cover and simmer 5 minutes or until flavors have blended.


Toss rotini with sauce; sprinkle with cheese.


Easy, simple, filling pasta dinner done in 20 minutes!

The only thing I changed was that I doubled the original recipe since my smallest can of garbanzo beans was 15 oz. We're more likely to eat the leftover pasta rather than half a can of extra beans.

If I were to guess how much this cost (assuming we had the spices), it would be about $5-7 depending on what sort of parmesan you use. Still, that's 1 to 2 bucks a portion.


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