Quick, gluten-free meal, full of veggies and flavor.
- Banza pasta, 1 box
- 3–4 cloves garlic, minced
- 1/4 cup of sundried tomatoes
- 5oz of baby spinach (about 3cups)
- 1 bunch of broccolini, stems trimmed
- 3 tbsp olive oil + 3 tbsp
- 1 1/2 tsp of salt
- 2 tsp crushed red pepper
- 3 tbsp Parmesan cheese + more for serving
- Reserve 1/4 cup of pasta water
-Cook pasta to al dente in a pot, before draining reserve 1/2 a cup of the pasta water and place to the side. Drain pasta and put aside.
-While pasta is cooking. In a Dutch oven or skillet with high sides, over medium/high heat add 3 tbsp of olive oil. Add minced garlic and cook until fragrant about 1 minute. Add broccolini and salt. Cook for 3-5 minutes until it begins to soften (can cover with lid to assist). Add spinach and sundried tomatoes and dash of salt. Add 2-3 tbsp more olive oil to help spinach wilt. Once spinach has wilted (about 3-4 min) add banza pasta in. If you have Parmesan cheese add a generous amount to the pasta. Add a few tablespoons of the pasta water to help thin the cheese for it to coat the pasta. If you do not have Parmesan cheese you can omit the pasta water. Top with crushed red pepper and serve.
-Cook pasta to al dente and rinse the chickpea pasta before mixing into the vegetables
-Add a little of reserved pasta water to help thin cheese and help it coat the pasta
Keywords: gluten-free, pasta, broccolini, spinach, sundried tomatoes, gluten-free pasta