Chickpea Bucatini with Broccolini and Butternut
It just doesn’t get any better than my Chickpea Bucatini with Broccolini and Butternut entrée with organic chickpeas for protein; organic butternut squash for fiber and beta carotene; healthy organic broccolini for vitamins, minerals and cellular protection; organic pasta for needed carbohydrates! This is a delicious, vegetarian dish just full of flavor, nutrition and spicy aromatic goodness! My Chickpea Bucatini with Broccolini and Butternut is my kind of comfort food that warms you to the bone on cold winter nights!
Enjoy, stay warm and feel good about what you eat!
1/4 cup extra virgin olive oil
3 cloves organic garlic, peeled and sliced
2 organic shallots, peeled and sliced
1 tablespoon hot pepper garlic sauce, Delallo is good
1 can organic chickpeas, drained
1 small butternut squash, peeled and diced
1/2 teaspoon Aleppo pepper flakes
1 teaspoon black pepper
1/2 teaspoon dried rosemary leaves
1/2 teaspoon dried Tuscan seasoning, Frontier is good
1/2 teaspoon Himalayan salt or to taste
1 bunch organic broccolini,sliced
2 cups unsalted broth
12 ounces organic bucatini, cooked al dente
1 cup reserved cooking liquid
1/2 bunch organic flat leaf parsley, roughly chopped
2 tablespoons butter
1/4 cup grated parmesan cheese
In a large deep skillet or chef’s pan heat olive oil on medium high
Add shallot, garlic,squash, pepper sauce, spices and the beans
Sauté until beans crisp(they will pop) and squash is softened
Add broccolini and broth
In the meantime boil the bucatini in well salted water until slightly under al dente, scoop out 1 cup of the liquid and reserve
With tongs, pull out the pasta and add it to the skillet and toss thoroughly
Add the chopped parsley and reserved liquid
Finish with the butter and cheese, toss again and serve!
Enjoy!! A Chardonnay would be great!
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