16 oz GF penne pasta
2 10 oz cans Italian style zucchini
(or fresh zucchini, sliced and roasted)
1 can chickpeas
green olives, pitted and sliced
28oz can diced tomatoes
small can crushed tomatoes in basil
roasted red peppers, diced
(optional)
The orginal recipe is from Clean Eating Magazine. The above is my variation...made less spicy, less costly and less labor intensive.
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