This quick dinner recipe comes together in less than 20 minutes, who could ask for more after a busy day? My version was even quicker because I made a single serving for myself with gluten-free ramen noodles that cook in 4 minutes. Real Simple’s Chickpea Pasta with Almonds and Parmesan is easy to customize for any taste:
Here’s how they do it:
1 tablespoon olive oil
3 cloves garlic, chopped
7 cups low-sodium vegetable (or chicken broth for non-vegetarians)
1/2 teaspoon crushed red pepper
1 pound angel hair pasta
1 15.5-ounce can chickpeas, drained and rinsed
1 cup flat-leaf parsley, chopped
1/4 cup unsalted roasted almonds, chopped
1/2 cup grated Parmesan
– Heat the oil in a large saucepan over medium-high heat.
– Stir in the garlic and cook for 1 minute. Add the broth, crushed red pepper, and ¾ teaspoon salt. Bring to a boil.
– Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.
– Divide among individual bowls and top with the almonds and Parmesan.
This recipe is easy to make for one person and you can use any kind of pasta you like. Give it a try and let me know what you think!