Chickpea Pasta With Almonds and Parmesan
I got this yummy and unique vegetarian pasta recipe from Real Simple, and that's just what it is! Crushed red pepper flakes give it a great kick, but if you're not into heat leave them out. The best part of this dish, it's all made in one pot, so cleanup is a breeze!
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 3
- 7cups low sodium vegetable broth (I have used chicken broth, as well)
- 1⁄2teaspoon crushed red pepper flakes
- 1lb thin whole wheat spaghetti
- 1
- 1
- 1⁄4cup roasted unsalted almonds, chopped
- 1⁄2cup grated parmigiano-reggiano cheese
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DIRECTIONS
- Heat the oil in a large saucepan over medium-high heat.
- Stir in the garlic and cook for one minute.
- Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
- Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about six minutes.
- Stir in the chickpeas and parsley.
- Divide among individual bowls and top with the almonds and cheese.
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