The other day we had some leftover sautéed vegetables, chickpeas and lentils. These ingredients were the base for a simple and delicious weekday dinner – corzetti pasta with mixed legumes, peppers and eggplant – that we’re now sharing with you.
This may not be the most Instagrammable pasta dish you’ve ever made but we assure you that it’s truly satisfying! Hearty and filling, this is vegetarian cuisine at its very best. Feel free to use whatever leftover vegetables you have in the fridge. If you have raw or boiled veggies, remember to briefly sauté them in a few tablespoons of extra virgin olive oil before adding them to the sauce.
Corzetti Pasta with mixed legumes, peppers and eggplant
- 1 red pepper, diced
- 1 small eggplant, diced
- 100 gr cooked mixed legumes
- 50 gr parmigiano reggiano, grated
- Extra virgin olive oil
- Salt and pepper
In a skillet, pour a couple tablespoons of extra virgin olive oil. When the oil is hot, add the diced red pepper and eggplant. Cook on medium heat for a few minutes, until soft but not mushy. Season with salt and pepper.
Add the cooked legumes – we used chickpeas and lentils, but any combination of legumes would work. Cook for one minute, stirring frequently.
In the meantime, prepare your corzetti pasta and cook them in salted boiling water until al dente. Drain and toss in the skillet with the vegetables and legumes. In the skillet, add the grated parmigiano reggiano and toss until well combined.
Divide among plates and serve immediately.