Broccoli Garbanzo Pasta

Yesterday I had amazing motivation and was going to do both core and spin class back-to-back. But to my despair all of the bikes were occupied once I completed working my midsection. Since I was already at the gym with the mindset to sweat for 2 hours straight, I decided to jump on an elliptical instead. Upon completion, I idiotically dismounted before it completely stopped spinning and it rammed into my left ankle. Stupid stupid stupid! Don’t do what I did. Unless you like having a swollen, stiff ankle.

To add insult to (literal) injury, after consulting with my checking account I realized that it has become quite skinny a bit too early in the month. Since my biggest expense is the grocery store (is that sad?) I made this meal out of things I already had in the fridge and pantry. Thankfully I had some fresh things on hand still but that won’t last long as the month rolls along. Oh the downfall of being a graduate student and a lover of cooking and baking! But for now, this meal was creamy, wonderful and filling. Couldn’t ask for more! Unless it could have ankle/moron healing powers too.

Ingredients:

13.25 oz box whole wheat Rotini

2 Tbsp olive oil

3 garlic cloves, minced

3 cups broccoli florets

15 oz can garbanzo beans or chickpeas, rinsed and drained

2/3 cup white wine or vegetable broth

1 Tbsp Italian seasoning

Salt and pepper

2/3 cup milk

10 oz container Philadelphia Italian Cheese & Herb Cooking Creme

1/2 cup shredded Parmesan cheese, divided

Directions:

  1. In a large saucepan, cook pasta according to package directions.  Drain and keep warm.
  2. Meanwhile, in a large nonstick skillet saute garlic in olive oil for 1 minute. Add the broccoli, beans, wine or broth, Italian seasoning, and salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced.
  3. In a small bowl, combine milk and cooking cream until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Serve over cooked pasta. Sprinkle with remaining cheese.

Source: Adapted from Allrecipes

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8 Responses to “Broccoli Garbanzo Pasta”

  • Oh no, I hope you feel better soon! Gym injuries are the worst–especially when they’re not sustained during the actual exercising part. :-\

  • ahhh feel better!

    looks like a good recipe, esp since you didn’t have to go to the store for it! 🙂

  • Sorry about the ankle! I’ve had gym injuries in the past and they’re never fun.

    This dish looks lovely even if you didn’t have much money. Never make excuses for creating a wonderful dish. 🙂

  • Even though it came out of the pantry, it still looks delicious! Sometimes those are the best meals.

  • Kita:

    OUch! That does sound pretty terrible. At least my nose didnt swell… on the outside…

    This sounds great – pantry meal or not – I’d be all over it. And the market is my biggest expense (other then my car) as well.

    • spiffycookie:

      The swelling went down but now it is a beautiful bruise. Just another mark of my clumsy-ness!

      Thanks! I am realizing how stocked my kitchen and pantry are without a trip to the grocery store. I need to be broke more often it seems.

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