Since today was the first of the year, we slept in, had breakfast really late and dinner extremely late. To keep it on the lighter side and fast -- like dinner-is-ready-in-20-minutes fast, we went with this vegetarian option. Another great thing about this one is that it calls for stuff that I buy anyway and so we always have the ingredients on hand to put it together, which sort of makes it, in a way, "free."
- 8 oz. (1 c) rotini
- 1 tbsp olive oil
- 1/2 medium onion, sliced lengthwise
- 2 (14.5-oz.) can diced tomatoes
- 1 (15-oz.) can garbanzo beans, drained, rinsed
- 1 tsp sugar
- 1/4 tsp basil
- 1/4 tsp oregano
- 1/2 tsp sea (coarse) salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup (1 oz.) freshly grated Parmesan cheese
Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add onion; cook 3 minutes or until lightly browned.
Add all remaining ingredients except cheese. Reduce heat to low; cover and simmer 5 minutes or until flavors have blended.
Toss rotini with sauce; sprinkle with cheese.
Easy, simple, filling pasta dinner done in 20 minutes!
The only thing I changed was that I doubled the original recipe since my smallest can of garbanzo beans was 15 oz. We're more likely to eat the leftover pasta rather than half a can of extra beans.
If I were to guess how much this cost (assuming we had the spices), it would be about $5-7 depending on what sort of parmesan you use. Still, that's 1 to 2 bucks a portion.
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