Ingredients
Ingredients (use vegan versions):
- 1 lb (uncooked) pasta, such as shells, rigatoni etc
- 1tablespoon Olive Oil
- 3 cloves garlic, minced
- 5 sun dried tomatoes (NOT oil-packed) diced
- 1 can garbanzo beans
- 1 lg portabello mushroom, diced
- 1/2 teaspoon red pepper flakes
- Fresh chopped bazil
Bring large pot of water to boil and cook pasta till al dente.
Meanwhile, dice sun-dried tomatoes into small bits. (I use kitchen shears) and cover with about 1/4 c. boiling water.
Heat olive oil in small pan and add garlic. Saute garlic. Do NOT let brown. Add mushrooms and saute minute more. Add re-hydrated tomatoes, including the soaking water. Rinse garbanzo beans and add to mixture. Simmer lightly till pasta is finished cooking.
When pasta is done, drain well and toss with mixture. Add pepper flakes and basil. Enjoy!
(sometimes I add some chopped kale or spinach right at the end. Gives a nice bit of color and more vitamins!)
Don''t know the nutritional facts, but this is very low in fat.
Serves: 5
Preparation time: 20 min