Vegan Mint Pasta
1 cup fresh parsley
1 cup fresh mint
olive oil
8 oz whole wheat pasta
1 bunch broccoli
1 can garbanzo beans, rinsed
1 handful of spinach
salt, to taste
I started by putting the parsley, mint, and olive oil in the food processor and ran it until it looks like pesto. I salted it a little, but not too much. (I'm not sure how much olive oil I used, I just dumped some in. I never measure olive oil, so all of this is guess work in this recipe.)
Meanwhile, boil the pasta until al dente. After draining, put a little olive oil in to keep the pasta from sticking.
In a large pan on high heat, I cooked the chopped broccoli for about 5 minutes in olive oil. Usually, I either give the stock to my dog as a snack or add it in. Today I did a little bit of both. I always salt my broccoli when I cook it, but be careful not to add too much, you just want to bring out good flavors. I added the garbanzo beans, and after about 3 more minutes, I mixed everything together in the pasta pan. Then, I added the spinach. This allows it to wilt a little, but mostly stay stiff. If you want more silted lettuce, add it to the skillet after the garbanzo beans, mix it up, and then dump it in the pasta. I also should mention that I like my vegetables crunchy, so if you like your's more soft, cook the broccoli longer over lower heat.
I have to say, I did an amazing job. This recipe is just the perfect combination of fresh-lighness, from the mint, and hearty meal. Also, the mint and the parsley together are amazing! I might use this combination for my morning smoothies, too!