Email to Shareen k      

Recipe Categories: FOODCRAZY's HOME PAGEAppetiser-spreaddip Appetisers Asian BarCookies basics Beverage bread BREAKFAST Brownies cake Cakes CAKESandPIES cakesusingcakemix CANDY CASSEROLES Cheesecake Chicken-maindish COOKIES CROCKPOT DESSERTS Egglesscake EGGS FISHandSEAFOOD Frosting Lemondeserts MainDish MEATS Mexican Muffins Pasta PASTRIES Pie Pie-Savoury PIZZA PorkChops POULTRY Rice salad-dressings salad-seafood SALADandDRESSING Sandwich SAUCES SavouryPie Scones Seafood-maindish sides sides-potato sides-vegetable SOUPSandSTEWS Sweetbreads TARTSandPIES Thai VEGETABLES VEGETARIAN

Penne w/ Broccoli & Chick Peas




Source of Recipe


Posted By: GourmetGal


Recipe Introduction


I think this might freeze well, although I haven't done it myself. There is never enough left over to do so!


List of Ingredients




1 Tbsp. extra-virgin olive oil
2 large onions, sliced
3 garlic cloves, minced
4 cups broccoli florets
1 cup defatted reduced-sodium chicken broth or vegetable broth

8 oz. penne pasta
10 1/2 oz. can chick-peas, rinsed and drained
1/2 tsp. freshly ground black pepper
3 Tbsps. freshly grated Parmesan cheese


Recipe



Heat oil in large deep skillet over high heat. Add onions and garlic and
stir well to coat with oil. Reduce heat to medium and
cook, stirring frequently for 7-8 minutes or until onions are tender and
light golden brown. If pan gets too dry, add a Tbsp. of
the broth.

Stir in broccoli and broth; increase heat to high and bring to a boil.
Reduce heat to medium-high, cover and simmer, stirring
occasionally, for 6-7 minutes, or until broccoli is tender.

Meanwhile, cook pasta according to package directions until al dente.
Reserving 1/4 cup of cooking liquid, drain pasta.

Add chick-peas and pepper to broccoli and cook for 2-3 minutes, or until
heated through. Add penne and reserved cooking
liquid from pasta to the vegetables, and toss to coat the pasta.
Transfer mixture to heated serving bowl and sprinkle with
Parmesan cheese.