Vinnie's Pasta with Chickpeas and Vegetables

This recipe may be freely modified. It is easy to make and may be eaten warm or cold. It is a vegetarian dish but, of course, meat or fish may be added.

Ingredients:

Pasta (Rainbow Twirls plain, spinach, tomato), Chick peas,

Chopped garlic chopped, Portobello mushroom, 1 bunch chopped scallions

Salt sand pepper, Fresh basil, 1/4 cup Extra virgin olive oil

Chopped Italian plum tomatoes, Grated Parmesan cheese

Optional: White beans, Sugar pea pods, Spinach, Italian hot pepers

Use Goya canned chickpeas, white beans (numerous types), canned peas or other canned

Goya products.

Preparation:

Into a frying pan add the olive oil, chopped garlic, chopped scallions and

fresh basil. Sauté briefly, then add the chopped tomatoes and chopped Potobello

Mushroom. Add salt and pepper to taste. When the vegetables are close to the

desired texture add the spinach and sugar peas.

Boil enough water to cook the rainbow twirl pasta. Add the pasta when the water is boiling.

Cook the pasta until the desired texture is achieved.

Open the canned chickpeas, white beans and rinse well.

When the pasta is done strain it and pour it into a large bowl. Add the sautéed vegetables,

chickpeas and white beans.

Mix well and serve with grated Parmesan cheese.

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