Just so you know, there’s no rule that says that you have to eat breakfast food in the morning or dinner food in the evening.
I totally enjoyed last night’s “linguine leftovers” this morning for breakfast! It was so good in fact, that I thought you’d want the recipe.
Breakfast??? Linguine a la Garbanzo
2 teaspoons olive oil
3 garlic cloves, minced
3 medium green zucchinis, sliced thin
1 large red pepper, sliced
1 large onion, diced (sweet onions are fab)
1 28-ounch can crushed tomatoes (Italian herb seasoning)
1 15.5-ounch can garbanzo beans, drained
16 ounces spinach linguine
A handful of fresh Italian parsley
Parmesan cheese (optional)
In a large pot over medium heat, cook garlic, zucchini, red pepper and onion in olive oil until tender, 10 minutes or so.
Add tomatoes and garbanzo beans.
Heat to boiling.
Reduce heat to low; cover and simmer 30 minutes.
Meanwhile cook pasta as label directs.
Drain. Add sauce and serve with grated cheese, if desired.
Garnish with fresh Italian parsley.
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