I’ve been told to try that pasta brand “Banza” for a while, but I figured it’d taste bad like the other pasta alternatives I’ve tried! I ordered it in my grocery pick up to try and I actually really liked it. This recipe calls for lots of fresh veggies and a little chickpea pasta. I splashed a little Balsamic vinegar to top it off, but that’s optional. Jeff had three helpings, SCORE! We hope you love it too!
- 4 tbsp avocado oil – or whichever oil you prefer to cook with
- 1 box Banza Chickpea Penne Pasta
- 2 tbsp minced garlic
- 1/4 cup finely chopped red onion
- 1 small pack prosciutto ripped or sliced up – I normally find mine by the meat counter at Neimans!
- 3-4 cups multi-colored cherry tomatoes cut in half – the more colorful the better!
- 1 zucchini diced
- 1 teaspoon balsamic vinegar – I may have added a tad more in mine I love it!
- Salt and pepper to taste
- Freshly grated Asiago cheese for garnish
- Start making your pasta. Boil the chickpea noodles per package instructions.
- Heat the avocado oil in a large pan or skillet. Add your prosciutto into the pan for about 1-2 minutes. Then remove it onto a paper towel and let sit.
- In the same pan you’re already using, add in your minced garlic and red onion. Let it become fragrant for about 3 minutes, then add that zucchini in! Season the pan with salt and pepper.
- Check on your pasta! You don’t want it getting overdone. And feel free to drain it at this time.
- Add in the tomato halves and cook for another 2-3 minutes. Then add in those prosciutto pieces and combine it all up for another 3 minutes or so!
- Time to eat! Scoop some pasta into a bowl first. Then add your tomato blend on top. This is where I add a few shakes of my balsamic vinegar!
- Top your bowl off with that fresh Asiago cheese, and you have yourself a delicious dinner!
Enjoy! And feel free to message me with any questions!