I do my grocery shopping on Sundays so for dinner last night, I wanted to make sure I used up any veggies left over from the past week that could soon go bad. I had some leftover broccoli from last Sunday's stir-fry and some zucchini and red pepper I had planned on using for a recipe I didn't have the energy to make yesterday. I chopped up all of these and threw them in a large pan along with a can of chickpeas to sautee in a little bi of olive oil, garlic, herbs, salt, and pepper. I covered the pan to make sure everything cooked thoroughly while I boiled some rotini. Tossing the cooked rotini with a splash of olive oil and salt and pepper gave it a bit of flavor but the star of this dish was the veggies. As soon as the zucchini was cooked through, I served the veggies atop the pasta for a light, easy, and delicious dish.
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