Ingredients:
1/2 pound (=half a box) medium size pasta shells
1.5 tablespoons olive oil
1 red bell pepper, chopped
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon pepper
a splash of white wine vinegar
1.5 cups vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
3 large handfuls fresh baby spinach
1/4 cup extra-virgin olive oil
1/4 cup heavy cream
1 cup cubed mozzarella
1/2 cup grated Parmesan
Directions:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the bell peppers and onions, and cook, stirring, until soft.. Add the garlic, red pepper flakes, salt and pepper, and cook for 2 minutes.
Add a splash or two of white wine vinegar to deglaze the pan. Add the broth and chickpeas and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender and almost all the broth is gone. (I covered with a lid)
Crush the some of the peas lightly with the back of a fork. Add the spinach and cook until wilted, about 2 minutes. Add the cooked pasta and toss well to coat. Adjust seasoning, to taste. Add the olive oil, heavy cream, and cheeses, and toss to combine.
Source: Donia and Adel, originally adapted from Emeril
No comments:
Post a Comment