Pan Fried Chickpeas & Zucchini over GF Pasta with Classic Pesto

Pan Fried Chickpeas & Zucchini over GF Pasta with Classic Pesto

1 lb Ground Turkey Meat
1 can Chickpeas, drained and rinsed
1 Zucchini, sliced thick in 1/2 moons
1 small Onion, sliced
1/4 Sun Dried Tomatoes in Olive Oil
1 Package of Gluten Free Pasta, your choice, cooked according to package
Classic Pesto
Salt and Pepper to taste
3 Tbsp Olive Oil
1/2 cup Vegetable broth

->In a large skillet, on med-hi, heat 2 Tbsp Olive Oil and "fry" up chickpeas until toasty. (They will start to pop off the pan, kinda like popcorn, when they are done.) Season with salt and pepper. Remove from pan and set aside. 
->Add 1 Tbsp of Olive Oil to pan, brown meat and saute onions. When meat is half way cooked, add zucchini and sun dried tomatoes. 
->When meat is browned, add chickpeas, vegetable broth. Let simmer for 5 minutes. 
->Add pesto to pasta, stirring until pasta is well coated. Move pasta to large serving bowl and top with meat mixture. 
->Serve with your favorite dry wine and gluten free bread. 


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