I've been pleasantly surprised at how accommodating people have been who have courageously invited us over to eat. I assumed people would be too intimidated to try to come up with something to eat that would please everybody. We always get the same questions...What are you guys eating these days? Is seafood considered a meat? No cheese? No butter!? What the heck do you eat then?
My brilliant friend had us over for dinner and served a pasta dish that was vegan with a side of grilled sausages for themselves. The pasta was amazing and my favorite part was it had toasted breadcrumbs on top! I decided to add some chickpeas for extra protein.
1 large zucchini julienned (the more the better, they wilt down to nothing)
2 cloves garlic minced
1 can chickpeas
juice of 1 lemon
1/2 teaspoon of chili flakes
1 cup of toasted garlic breadcrumbs (recipe below)
half box of capellini or angel hair
parsley
Saute garlic and chili flakes for a few minutes with two big glugs of olive oil.Add zucchini and saute for about 5 until soft. Season with salt and pepper. Add chickpeas and saute for another 5-10 minutes.
Meanwhile, boil and salt water for the pasta. This thin pasta only takes about 4 minutes to cook. Reserve a cup of cooking liquid. Once the pasta is al dente add it to the pan with the zucchini and then add reserved cooking liquid and lemon juice. Toss everything together and serve with toasted garlic breadcrumbs and an extra drizzle of olive oil to finish!
Garlic Breadcrumbs
2 cloves minced garlic
1 cup fresh breadcrumbs
Put about 2 tbls of olive oil in a pan and saute garlic and breadcrumbs over a medium to low heat until brown.
This recipe is carb crazy but so good!!
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