Saturday, April 19, 2014

Asparagus and Chickpea Spaghetti

Yeah, we love asparagus.  I'm trying to post all our asparagus recipes yet this spring so you can use some of these while it's still in season.

Asparagus and Chickpea Spaghetti

1 lb. Spaghetti - cooked according to package
1 medium Onion - thinly sliced
1 bunch Asparagus - bias cut 1" long
4 oz. jar Sun dried tomatoes in oil - reserve oil
1 tsp. Salt
1/2 tsp. Pepper
3 cloves Garlic - minced
1 can Chickpeas - drained and rinsed
3/4 cup Chicken broth (or vegetable broth)
1 tbsp. Basil
4 oz. Crumbled Feta

Toss onion and asparagus with 2 tbsp. oil from the tomatoes, salt and pepper. Roast at 350 degrees for 20 minutes, stirring once. Place remaining oil in a large skillet. Sauté garlic in oil for 30 seconds. Add all but feta and simmer for 2-3 minutes. Toss with spaghetti and top with feta.

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