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Flora Gemelli with Cherry Tomatoes & Chickpeas

Mondays are always a day to press the restart button on life.  Whether it’s your diet, social habits or outlook on the world around you, Mondays are a day for redemption.  There is no better way to cure the hangover of a full, family dinner or a long, gluttonous weekend than to shift gears to a hearty, vegetarian dish. After blessing your taste buds and your stomach with a light, smoky flavor of this recipe, you may reconsider this whole meat-eating thing all together.

Ingredients:

2 tablespoons of Flora Pure Olive Oil 

1 can of 14 oz. Flora Italian Cherry Tomatoes Pomodorini

1 clove of garlic minced into 1 tablespoon

1/2 tablespoon of smoked paprika

2 tablespoons of fresh, Italian parsley chopped

1 tablespoon of fresh, marjoram chopped

1 can of chickpeas, rinsed and drained

1 tablespoon of red pepper flakes

1 bag of Flora Spinach Gemelli Homestyle Pasta

8 oz of Feta cheese

 

Directions:

Heat 1 tablespoon of Flora Pure Olive Oil in a large non-stick, skillet. Add Flora Italian Cherry Tomatoes Pomodorini and cook for 6 minutes until the tomatoes look blistered.  Stir in remaining 1 tablespoon of olive oil, red pepper flakes, smoked paprika and garlic for about 3 minutes. Introduce the parsley and marjoram and stir for about 2 minutes on low-heat. While cooking, place Flora Spinach Gemelli Homestyle Pasta in a pot of boiling, salted water for 10 minutes and keep 3/4 of cup of drained water.  After pasta is completed, add the chickpea combination into the drained pasta and mix together.   Add feta cheese and season with pepper.

 

 

 

 

 

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