Fresh Pasta with Broccoli Pepper and Peas

5

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4

 

I seldom make vegetarian meals. Not because I dont like it, but I cant 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.

Your Ingredients


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. Dont 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 whats 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 go get yourself a small bowl and whisk together your cheese and 3 tablespoons of the pasta/broccoli water you set aside earlier. Whisk until it becomes creamy.

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.





Comments

Brian#1

We have a vegetarian in the family and I usually end up bringing the dish for her. I tried this because I like primavera in general and thought she might too. I just subbed out the chicken broth for veg. broth. It was AWESOME! Reheats well too. Probably would add more mushrooms and slightly less zucchini. I’ll definitely make this again.

Nadia Smeaton#2

I’m still on my January diet (even though it’s February now…) so this recipe is great for something healthy. I replaced the peas with green beans and it’s still just as delicious. I think this is the sort of meal that would go really nicely with fish! Must try that next time.

Brendan#3

Cooking the broccoli with the pasta is genius I tell you. I had not thought of this but I usually don’t use broccoli with pasta dishes because of the excess washing up (I know, I know only one extra pot). However broccoli latches onto flavour. That’s what makes this one those little florets of broccoli when you go to eat it are so flavourful.

Gabbie#4

I. LOVE. THIS! This is very simple yet filling! I really love broccoli and would definitely enjoy this meal any day. I love how easy it seems to make for myself throughout the week or for a quick dinner at home if I am crunched for time. This is definitely one that I will try sometime in the upcoming months.

Graemekellie#5

I have made something similar before, but never with broccoli, I’m making this tonight for sure. I do want to add some chicken thigh and will make my own pasta, so will be interesting how it turns out.

Please note: comments must be approved before they are published.

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