Here is a quick, simple and highly versatile dish: pasta with bacon, garbanzo beans, leeks, cauliflower and kale. The only regret I have is that I think it would have been literally easier to eat if the pasta was in smaller shapes (i.e. penne, macaroni, etc.) instead of long strands. Getting a bite of cauliflower, garbanzo bean AND pasta onto my fork was tricky. Either way, Bon appetite!
- Garbanzo beans/Chickpeas - cooked and drained (though I saved the water ad added it to fresh veggie stick)
- Purple cauliflower (though regular cauliflower, broccoli or cabbage would also work) - cut into small florets
- Kale (any leafy green could be substituted) - finely cut into strips
- Uncured bacon (or ham) - finely diced
- Leeks - finely cut
- Whole wheat linguini (or any pasta of your choice)
- Vegetable stock (meat-based stick or water would also work) - about 2 tablespoons
- Lemon juice - a few squeezes of a fresh lemon
- Extra virgin olive oil
- Red pepper flakes
- Salt & pepper
- Pecorino Romano cheese (or any salty, hard cheese)
- Saute the bacon in a skillet with the leeks on low to medium heat until the leeks are wilted and the bacon is browned.
- Add cauliflower and kale to skillet and saute for a few minutes until soft.
- Add pasta, olive oil, lemon juice and red pepper flakes and toss everything together. Add veggie stock and cover to steam until the pasta is hot. Use more stock if necessary.
- Sprinkle salt and pepper on dish to taste. Top with roughly grated Pecorino cheese. Serve hot.
*If you have any pesto, that would also taste good mixed in at the end!*