This quick, five-ingredient vegetarian dinner combines two favorites: pasta and premade Indian-inspired butter chickpeas. Pantry shortcuts make it an easy go-to for any night of the week.
Ingredients
- ½ lb cavatappi pasta
- ½ (16 oz) bag collard greens
- 2 (10 oz) pkgs Patak's ® Butter Chickpea & Veggies
- 1 (14.5 oz) can diced tomatoes
- ⅓ cup cilantro
Steps
- Bring a large Dutch oven of salted water to a boil. Add both the pasta and collard greens. Cook according to package directions until pasta is al dente. Reserve ½ cup pasta water, then drain well in a colander.
- To Dutch oven, add the butter chickpeas & veggies and diced tomatoes. Bring to a boil on high. Season with salt and pepper. Add the pasta mixture and toss to coat. Stir in 2 tbsp pasta water (or more) if needed to thin consistency of sauce. Garnish with the cilantro and serve.
This recipe is
- Vegetarian
- Nut-free
- Egg-free
Tags
- Plant-based
- Five Ingredient
- quick
- December 2024
- take 5
- easy
- fast
- Affordable