Garbanzo Penne

This recipe originated from a free magazine our local grocery store puts out. I keep picking up that magazine each season, hoping to find something else just as awesome, but nothing quite matches up to the standard this has set.

The original recipe called for roasted chicken, but we have always just served it meatless (more out of laziness than anything).  It’s much healthier than our other cream-and-butter-laden pasta dishes, but just as tasty. We also added fresh mozzarella because we are a little bit addicted to the moist delicious cheese. Best of all, this is an incredibly easy recipe!

Serves 4 (and is fantastic served cold as a leftovers)

Ingredients

• 1 Red Pepper – chopped
• Can of Petite Diced Tomatoes
• Can of Garbanzo Beans
• 2 Tbsp Tomato Paste
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp Olive Oil
• 1 tsp Oregano (fresh is best)
• 1 Tbsp minced garlic
• Salt
• 2 cups Penne noodles
• 1 tub Fresh mozzarella pearls (one large mozzarella ball cut-up into bite sized pieces would also work)

 Directions

1. In a small bowl, mix to combine the tomato paste, red wine vinegar, olive oil, oregano, garlic, and salt
2. Add chopped red pepper, garbanzo beans, and tomato into a medium-sized baking dish (with lid)
3. Pour sauce over vegetables and stir
4. Bake at 350 degrees for 20 minutes
5. Meanwhile, cook Penne to al dente
6. Drain mozzarella and warm to room temperature
7. Add penne and mozzarella to the baking dish, then stir and serve