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Chickpea and Zucchini Pasta


1 Onion, large, chopped
1/4 tsp Fennel Seeds
1 can Chickpeas, drained 19 oz
3 Zucchini (green and yellow), cut into chunks
Salt
1 tablespoon Olive Oil
1 tsp Basil, dried
1 Bay Leaf
1 cup Small Shell Pasta
1/2 cup Parsley, fresh, chopped
Black Pepper, freshly ground

In a large saucepan, heat oil on high heat and cook onion and garlic; cook until lightly browned, about 2 minutes. Add tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil, cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini. Cover and simmer for 10 - 15 minutes more or until pasta is tender. Sprinkle with parsley and season with salt and pepper to taste.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.