I cook for one - me! - so am always thinking of recipes that are delicious, budget friendly and that also freeze well for future meals.
I have been making the dish I am sharing today for years. I love it because it is yummy right out of the pot, yet it tastes just as wonderful after being defrosted and reheated.
Easy Can Can Penne
8oz Penne Pasta, which is about 1/2 the box (either regular or whole grain works)
1 red pepper, sliced thinly
1 green peppers.sliced thinly
1 large onion, sliced thinly
2 cans diced tomatoes (for my recipe today, I used 2 cans of Italian Cherry Tomatoes)
2 cans garbanzo beans
3 tbsp extra virgin olive oil
2 tsp oregano
salt and pepper to taste
Cook the pasta separately according to the directions
Saute the peppers and onion in the olive oil. Cook until soft but not brown or burned.
Add the diced tomatoes and the garbanzo beans WITH their juices
Bring to a boil
Add the oregano, salt, and pepper
Simmer for 15 minutes
|Yes, that is a cat's face on my spatula!|
Add the cooked pasta right into the pot and mix
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