Title: Chickpeas with Pasta and Zucchini
Categories: Blank
Yield: 4 Servings
| 1/2 | lb | Italian Sausage |
| 1 | | Onion, large, chopped |
| 1/4 | ts | Fennel Seeds |
| 1 | cn | Chickpeas, drained 19 oz |
| 3 | | Zucchini, chunks |
| | | Salt |
| 1 | tb | Olive Oil |
| 1 | ts | Basil, dried |
| 1 | | Bay Leaf |
| 1 | c | Small Shell Pasta |
| 1 | | Parsley, fresh, chopped |
| | | Black Pepper, freshly ground |
Place sausages in saucepan and cover with water. Bring to a boil and cook
for 10 minutes. Drain and cut into 1/2 inch slices. In a large saucepan,
heat oil on high heat and cook sausage slices until browned on all sides.
Add onion and garlic; cook until lightly browned, about 2 minutes. Add
tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil,
cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini.
Cover and simmer for 10 - 15 minutes more or until pasta is tender.
Sprinkle with parsley and season with salt and pepper to taste. For a
meatless dish, leave out the sausage. From The Gazette, 92/01/08. Posted by
James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1
Courtesy of Shareware RECIPE CLIPPER 1.1