Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
I seldom make vegetarian meals. Not because I don’t like it, but I can’t help myself from not eating meat.
But when I do make vegetarian meals, I make sure that the dish gives an illusion of it not being a vegan dish. This way, I can fool myself that I am not eating vegan food, and at the same time, see the look of dismay from my vegan friends.
1 tbsp and another ½ pound of short cut pasta
¼ tsp of Iodized Salt
1 pound of broccoli crowns, cut into bite-sized florets
2 tbsp of Extra Virgin Olive Oil
2 cloves of pressed garlic
2 cups of chopped yellow onion
¼ tsp of Crushed Red Pepper
15.5 ounces of Chick Peas
½ cup of Ricotta Cheese
½ cup of Shredded Parmesan Cheese
Ground Black Pepper
How to make your Fresh pasta with broccoli pepper and peas
First is to cook the pasta as per the instructions in its packaging. Don’t forget to add a tablespoon of salt while cooking it though.
Now a couple minutes before the pasta is done, add in your broccoli. Also, remove a cup of cooking water and set aside for later.
Once the pasta is cooked, remove it and drain along with the broccoli.
Now go get yourself a large skillet and place it over medium heat.
Throw in your onion, crushed red peppers, garlic and what’s left of your salt.
Cook for around 5minutes or until the onion becomes translucent.
Then add your chickpeas and cook for another 5 minutes or until it starts to brown.
Now return the pan with the chick peas back to the burner, again, over medium heat.
Add your broccoli and pasta, and fold in your cheese mixture.
Serve with a generous sprinkling of parmesan cheese and crushed red and black peppers.