Summer Squash and Chickpea Pasta
Ingredients:
- 1 tbsp olive oil
- 2 cloves of garlic
- 1 can of chickpeas (15oz)
- 1 can tomato sauce (15oz)
- 1 can chicken/vegetable broth (14.5)
- 16 oz pasta
- 1 diced zucchini / or any summer squash
- Salt to taste
Directions:
- Heat oil in a saucepan over medium heat, add minced garlic, chickpeas, and salt, saute for five minutes
- Add tomato sauce and broth, bring to a boil
- Dice zucchini into small pieces, add to the pan, reduce to a simmer, and cook until sauce is slightly thicker, about 20 minutes
- While sauce is reducing, boil 4-6 quarts of water with a pinch of salt
- Add pasta to salted boiling water, cook for 8-10 minutes, drain
- Add sauce to drained pasta
- Serve and enjoy!
Dec 9, 2020