Sun-Dried Tomato and Garbanzo Bean Pasta
1 lb pasta (any kind you like)
1 8.5 oz jar sun-dried tomatoes in olive oil
1 8.5 oz jar green olives stuffed with garlic, drained
1 15 oz can garbanzo beans, drained
1/4 cup sun-dried tomato and black olive prepared bruschetta
1/4 cup nutritional yeast (I use brewers yeast flakes)
1. Prepare pasta according to package instructions.
2. In food processor, blend the sundried tomatoes with the oil, olives and beans until broken up into small pieces. I just pulsed it a few times.
3. Place tomato mixture in large bowl with the bruschetta and yeast. Mix well.
4. Add the pasta and mix.
5. Serve warm or cold. Good with a chunk of crusty bread or by itself.
Source of recipe: I was in need of a dinner and had little in the house. I kinda threw this together and everyone loved it. It makes a lot but is good cold the next day.