Pasta Garbanzo
Anne Boykin
Created Date:
09/30/2014
Meal:
Lunch
Course:
Main
Total Time:
20 min
Prep Time:
15 min
My mother used to serve this as a meatless meal during the Lenten Season. We liked it so much that we used to eat it for lunch year-round. All sorts of chopped vegetables and hard cheeses could be added.
Recipe Ingredients:
- 1/2 box/bag of multicolored vegetable pasta
- 2 cans garbanzo beans, drained and rinsed
- Olive oil, to taste
- Parmesan cheese, to taste
- Salt and pepper, to taste
Directions:
- Cook the pasta according to package directions. Drain and rinse the pasta before returning it to the warm pot. Drizzle your favorite olive oil over the pasta to keep it moist.
- Drain and rinse 1 to 2 cans of garbanzo beans, pat dry. Add the beans to the pasta.
- Season the pasta with salt and pepper to taste.
- Grate or sprinkle Parmesan cheese over the top.
- Lightly toss and serve.
Cooking Tips:
There are so many variations to this basic recipe. You can add chopped tomatoes, green onions, salad olives, sun dried tomatoes, crushed garlic, even canned spinach. Romano cheese or feta are also good choices. This is so easy to prepare over a campfire or on a grill. Make sure you have a cooking pot in your camp supplies!
