In the recent years, there have been available on the market some types of dry pasta made of legumes rather than wheat.
Chickpea pasta is one of them. In this recipe, I used it to make a fun and tasty main course.
It is really delicious, so you should really try it 🙂
Ingredients
- 250 gchickpea pasta
- 2zucchini (medium size)
- 2 spoonssundried tomatoes
- 2 spoonsextra-virgin olive oil
- 1onion
- 1 clovegarlic
- 1 sprigfresh parsley
- 1 pinchground dry oregano
- 1 pinchtable salt
Preparation
– chop the onion and the garlic finely, and transfer them into a saucepan;
– sprinkle a generous pinch of salt onto them and pour the oil, mix well;
– chop the zucchini in small cubes and put them onto the onion, top with the dry oregano;
– cover the saucepan with its lid and put it onto the stove on medium fire;
– as soon as the oil starts to fry, lower the heat to medium and allow the vegetable to stew in their own liquids (it will take about 20 minutes);
– remove the saucepan from the stove and keep it aside while you cook the pasta;
– cook the chickpea pasta in abundant salted boiling water (it will take around 8 minutes), then drain it and transfer it onto a large bowl;
– add the cooked zucchini sauce and mix well;
– chop the sundried tomatoes with a knife and add them to the pasta, mix everything well;
– serve topped with some fresh parsley;