Ingredients

12 oz (375 g) penne, about 4 cups (1L) 10 stalks roasted fresh asparagus, woody ends snapped-off 3 tbsp (45 mL) extra virgin olive oil, divided Pinches salt and freshly ground pepper 2 large cloves garlic, finely minced One medium onion, finely chopped 2 medium carrots, finely shredded cup (125 mL) finely chopped fresh basil tsp (2 mL) sea salt cup (125 mL) thinly sliced sun-dried tomatoes One 19 oz (540 mL) can organic chickpeas, drained, about 1 cups (375 mL) 1 cups (375 mL) lightly packed baby spinach leaves, washed, thinly sliced 1 cup (250 mL) vegetable stock or water tsp (1 mL) freshly ground black pepper cup (125 mL) grated Parmesan cheese

Description

Unlike The Ordinary Supermarket Variety, Organic Chickpeas (sometimes Labeled Garbanzo Beans) Are Canned With No Salt Allowing The Cook More Freedom To Season To Taste. Terrific Hot, This Pasta Is Also Delicious Served Cold In A Pita Lined With Salad Gree

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