gluten free | vegetarian | soy free | nut free | egg free

20 minutes or less

What You’ll Need:

2 c brown rice, quinoa or chickpea pasta

2 broccoli crowns, chopped

1 can chickpeas, drained & rinsed

1/3-ish cup (about half 7 ounce jar) prepared pesto*

1 (6-8oz) jar roasted red peppers chopped

3-4oz crumbled feta cheese

Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions. (You will heat more water than you need for the pasta — trust us here, you’ll need it later!)

Put broccoli florets in a large colander and set in the sink.

SLOWLY drain cooked pasta directly over prepared veggies to flash steam. Let sit for 2-3 minutes.

Return broccoli & pasta to pasta pot. Toss with pesto, peppers & chickpeas.

Top with feta, share with a friend.

Serves 2.

*If allergens are a concern, check ingredient label to ensure the variety you choose is free of soy and egg ingredients.