Penne with Chickpeas, Spinach & Roasted Asparagus

By robtree

Ingredients

• 375 g penne
• 10 stalks roasted fresh asparagus,woody ends snapped off
• 3 tbsp (45ml) extra virgin olive oil
• salt and freshly ground pepper pinch
• 2 large garlic cloves, finely minced
• 1 medium onion, finely chopped
• 2 carrots, finely shredded
• 1/2 cup (125ml) finely chopped fresh basil
• 1/2 tsp(2ml) sea salt
• 1/2 cup (125ml) thinly sliced sun dried tomatoes
• 540 ml can organic chickpeas, drained
• 1 1/2 cups lightly packed baby spinach leaves washed thinly sliced
• 1 cup vegetable stock or water
• 1/4 tsp (1ml) freshly ground black pepper
• 1/2 cup (125ml) grated parmesan cheese

Details

Servings 6

Preparation

Step 1

Bring large pot of salted water to a boil. Add pasta; boil uncovered for 10 -12 minutes or until al dente. drain and set aside

Preheat oven 450

Cut asparagus into 1 inch lengths. toss with 1 tbsp of oil and pinch of salt and pepper. spread out on a baking sheet and roast for 8 minutes

Heat remaining oil. Add garlic stirring and saute for 30 seconds. Stir in onions saute for 2 minutes or until softened. Add carrots, basil and salt cook and stir for 3 minutes. Stir in sun dried tomatoes, chickpeas, spinach and stock

Bring to a boil, lower heat and simmer for 5 minutes until vegetables are tender

Toss with hot pasta with cooked vegetables stir in pepper and parmesan cheese add roasted asparagus and serve