Antioxidant Pasta

Everyone safe from Hurricane Irene? Yes? Ok good. My location was fortunate enough to only get rain showers and some wind. My poor parents (and puppy) back home had power outages and (minor) damages to our house. Feeling rather lucky to still have power, I decided to forgo my original “sandwiches for the first week of the semester” idea, and cook instead.

Now assuming you have your power back on (or else you wouldn’t be reading this), here is a light, simple yet flavorful dish to help power you through your post-hurricane clean-up chores.

This dish was inspired by a local vegan/vegetarian cafe located around my campus called Sparky Town. While I admit that I creatively borrowed the name “Antioxidant Pasta” from them, once you see what goes into this meal, I’m sure you will be inclined to call it the same.

Antioxidant Pasta

Ingredients:

1/2 box of penne (any other shape works too)
1 med. head of broccoli, chopped
1/2 cup walnuts, chopped
1-2 cloves garlic, chopped
2 Tablespoons olive oil
1/2 cup sundried tomatoes
1 can (10 oz) garbanzo beans

1. Preheat oven to 400 degrees F.
2. Bring a pot of water to boil and cook pasta according to box directions
3. While pasta is cooking, toss broccoli, walnuts, garlic and olive oil together. Add pinch of kosher salt. Roast in oven for 10-15 minutes.
4. Drain pasta and remove broccoli from oven.
5. Heat a saute pan on med/high heat, and add pasta, garbanzo beans and sundried tomatoes. When heated through, take off heat, add broccoli/walnut mixture and toss. Drizzle with more olive oil and salt to taste.

I find this recipe to be so versatile – you can add/remove anything you would like to it. If you are more of a meat eater, you can certainly add grilled chicken, although it may take away some of the “antioxidant” aspect…but hey I won’t judge.

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