Vegetable Pasta
Oct 5, 2017 00:00 · 122 words · 1 minute read
Ingredients
- 1 zucchini
- 1 red bell pepper
- 1/2 lb brown mushrooms
- 1/2 can chickpeas
- 1 cup canned tomatoes
- 2 cloves garlic
- 1/2 tbsp butter
- pasta
- small sprig of rosemary
- olive oil
- salt
- pepper
Preparation
Heat ghee over medium in a cast iron dutch oven. Once hot, add onion and cumin seeds and cook until browned.
Heat olive oil on medium-high heat in a stainless steel skillet. Add zucchini and bell pepper. Season with salt and pepper. Sauté until browned.
Meanwhile, cook pasta according to package instructions.
Add mushrooms, garlic, rosemary and continue sautéing until everything is browned.
Add drained chickpeas.
Add tomatoes, butter, and bring to a simmer. Reduce heat and cook until liquid has evaporated. Add cooked, drained pasta and serve.