Friday, August 14, 2009

Pasta with sauteed zucchini and sundried tomatoes

Today was an especially lovely day for recipe blogging. I bookmarked A Lot! Tonight I decided to try out this Pasta with Zucchini and Chickpeas I saw on Cheap Healthy Good. The only problem was that I was missing a key ingredient-Chickpeas!

Actually, that's not entirely accurate. I always have chickpeas on hand. It's just that the chickpeas I keep on hand are dried and I don't have the kind of time needed to soak, and cook those chickpeas. I do buy the canned version often, but I don't always keep cans on hand. I generally will purchase what I need plus one extra can so I can save precious space in my cabinets. Apparently, I used up the last can I bought.

So in the absence of one key ingredient for a pasta dish, I did what I normally do, I subbed sundried tomatoes! Otherwise, the dish was prepared exactly as instructed in the recipe. Plus a dash of lemon. And I forgot to put the crushed peppers in while sauteing so I just left them out altogether.

The result was pretty good! It would probably have been better with the chickpeas and with grated Parmesean instead of the powdery kind. The kind I have on hand is real parmesean, but there's just something different about that grated consistency that makes a difference.

Tonight I'm having Meridian Chardonnay with my meal. Newmarket has had it on sale lately and I've taken a liking to it over Barefood Chardonnay.