Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time : 40 Minutes Serves: 4 - 5
INGREDIENTS
8 oz Banza (chickpea) pasta
1/4 cup olive oil
1/2 large white onion
1 tbsp minced garlic
1 large hand full fresh fennel, chopped
4 cups leafy greens, arugula
1/2 lemon, juiced
1 tbsp white cooking wine
1 tsp salt
1/2 cup cherry tomatoes on the vine
1/4 cup nutritional yeast
1 tsp dried crushed red pepper
Fresh ground pepper to taste
DIRECTIONS
1. In a pot, cook pasta according to package directions.
2. In a large pan, on medium heat, sauté the onion in olive oil until it becomes translucent. Then, add the tomatoes and let cook for 5 minutes.
3. Add the garlic, lemon juice, white wine vinegar, greens, fennel, and crushed pepper. Sauté until the garlic becomes golden brown.
4. Then, add the cooked pasta to the pan, salt, pepper, and nutritional yeast and gently fold all ingredients together.
5. Serve the pasta with some fresh arugula and French bread and enjoy!
For the bread
1. Cut the French bread into slices and set aside.
2. Set a cast iron skillet on medium heat. Once hot, add 2 tsp olive oil and 1 tsp minced garlic. Place the French in the pan and spread the pan to coat in olive oil. Let cook until the edges turn brown and it reaches your desired level of toasty.
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