Barilla Chickpea Rotini with Zucchini and Artichokes
- Gluten Free
1 Box Barilla Chickpea Rotini
1 clove garlic, minced
1 spring onion, sliced
4 tea spoons extra virgin olive oil
4 artichokes cleaned and sliced thin
1 zucchini sliced lengthwise, thin
1/2 pint cherry tomatoes, halved
4 basil leaves, sliced
Salt and Pepper to taste
- In a large skillet, saute onion and garlic in half the olive oil over medium heat for one minute. Add artichokes and saute for 2 more minutes.
- And zucchini and tomatoes. Let cook for a few seconds, season with salt and pepper.
- Cook pasta according to package directions. Drain and set aside 1/2 cup of cooking water.
- Saute pasta in the pan with veggies, adding a little of the cooking water and remaining olive oil. Top with basil leaves before serving.