Quick, easy, pulled from the pantry and FULL OF FLAVOR. Pesto and cans of tomatoes are two of my FAVORITE pantry items right now. Packed full of nutrients, pesto is a powerhouse when you’re running low on vegetables and it makes cans of tomatoes SHINE with just a tablespoon or so. Next time you’re stocking up for two weeks make sure you add these favorites to the cart!


1/2 16oz package of pasta (I used rigatoni but you can use ziti, elbows, penne, etc)

1/4 onion, chopped
1c broccoli stems, peeled and chopped (or zucchini, broccoli florets, mushrooms, carrots)
3/4c cooked chickpeas/1/2 can drained (white beans would work here too) – make your own here
1/2t oregano
1/4t thyme
1/2t garlic powder
Dash of cayenne – optional
1/2c reserved pasta water
1 can of tomatoes (I used stewed but anything will work even sauce)
1/3c pesto
2T parmesan
1/2c mozzarella, 1″ cubes – optional


Preheat oven to 375°F. Boil water and cook pasta to package ‘al dente’ instructions, reserve 1/2c of the pasta water. Saute onion and broccoli stems in olive oil with a little salt and pepper. Add chickpeas, oregano, thyme, garlic powder and cayenne. Pour in pasta water and tomatoes. Stir and allow to simmer for 2-3 minutes. Add pesto, pasta and parmesan and toss together. Dot with the mozzarella and bake for 15-20 minutes.

I use a cast iron pan for recipe so that I only have to clean one pan and it can easily and safely cook on the stove then go directly into the oven. If you don’t have something you can do this with, cook in a pan then transfer to a safe baking dish.


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