Chickpea pasta is a great alternative to traditional, high-carb pastas. The pasta is not the star of this dish, however; the delicous vegetables are center stage in this recipe. The tangy artichoke hearts pair well with the roasted flavor of the red peppers. Top with feta cheese for a creamy addition.
1 cup Roasted red peppers (chopped and drained)
1 cup Broccoli florets
1 tbsp Olive oil
3 cloves Garlic (thinly sliced)
1 can Artichoke hearts (drained, rinsed and quartered)
1/4 cup Feta cheese
Salt (to taste)
Pepper (to taste)
In a large pot of boiling salted water, cook pasta until al dente according to package directions, drain.
Return pasta to pot.
In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic, season with salt and pepper, cook, stirring occasionally until lightly browned.
Add broccoli and cook for 3-4 minutes.
Add artichokes and roasted red peppers, cook until starting to brown, 2 to 3 minutes.
Add pasta to skillet. Stir in remaining oil.
Serve with optional cheese.