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Monday, August 20, 2012

Grilled Veggie Pasta with Chickpeas


Sometimes, inspiration strikes when you least expect it.  Sometimes, it is when you are starving, and trying to find something in your house to eat for dinner.  This may have been one of those times.

Grilled Veggie Pasta with Chickpeas

6 oz. pasta (I weigh it with a scale before cooking)
1 large zucchini, cut into half moons
1 c. cherry tomatoes, halved
1 bell pepper, diced
1/2 onion, diced
1 can chickpeas, drained and rinsed
1 1/2 c. kale, chopped finely
3-4 Tbsp. vegetable oil  (I would generally try to skimp on the oil, but here, it is really great and makes everything blend together really well.  Just do it!)
1 tsp. Italian spices (or a mix of rosemary, basil, marjoram, and oregano)

In a mixing bowl, stir together the zucchini, tomatoes, pepper, spices, and oil.  Pour into either a large grill basket (lined with foil for easy cleanup, and to keep in the oil) or just make a packet out of a few layers of foil.  Add about 1/4 c. of water, and grill for 20-25 minutes over medium high heat.  In the meantime, cook your pasta.  When it is mostly done, add the kale, and let it cook for a minute or two.  Drain the pasta/kale.  Return the pasta to the pan, and add your drained chickpeas.  When the veggies are tender, bring them back inside, and let them cool for a few minutes.  Then add to the pasta, mix together, and top with parmesan cheese, if you so desire.

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