This is such a colorful dish. It is one of my standard pasta dishes that I have made for years. All the veggies are just heated through so that they still have that freshness. A hint of lemon adds a little brightness and a dash of red pepper flakes for a subtle heat. It is perfectly balanced and veggie packed.
Besides being flavorful and delicious, it is all made in one pot. That means less clean up and more time for other things.
- 12 oz. brown rice penne (I like jovial)
- 3/4 c onion(s), chopped
- 1 tbsp garlic, minced
- 5 oz spinach, fresh, stemmed, chopped
- 15.5 oz chickpeas, drained, rinsed
- 3 c cherry tomatoes, fresh, halved (I used mini San Marzano tomatoes)
- 1 lemon, zested, juiced
- 1 1/2 tbsp All-Purpose Seasoning
- 1/2 tsp red pepper flakes
- 1/2 c nutritional yeast
- vegetable broth for sautéing
Prepare penne according to package instructions. Drain and set aside.
Add onions to the same pot that you cooked the penne in. Sauté onions until they are translucent. Add vegetable broth as needed to keep onions from sticking to pot.
Add garlic and sauté until fragrant. Add remaining ingredients and sauté until heated through. Return penne to pot and thoroughly stir ingredients until well combined.
Note: For a more saucy pasta dish mix together 1 c vegetable broth and 2 tsp of cornstarch/arrowroot to make a slurry. Then stir in vegetable broth slurry in to pasta mixture.
Serve. Eat. Enjoy.