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Get Started - 100% free to try - join in 30 seconds2 large zucchini
1 bunch asparagus
10.5 oz pack cherry tomatoes
2 cans low sodium garbanzo beans
3 oz herb goat cheese
1 tsp dried thyme
1 tsp onion powder
1/2 tsp crushed red pepper
Salt and pepper to taste
Preheat oven to 375
Cut off asparagus ends, drizzle lightly with olive oil, and roast 25 minutes, turning halfway
Meanwhile, cut zucchini lengthwise and chop thinly into half moons. Drizzle with olive oil and sauté in wok pan over medium heat, stirring frequently, until tender (about 20 minutes).
Quarter cherry tomatoes and set aside. Rinse garbanzo beans.
Remove asparagus from oven and chop into approximately 1/2 inch pieces.
Add asparagus, tomatoes, beans, salt, pepper, onion powder, thyme, and crushed red pepper to pan, sauté 10 minutes. Drain liquid in colander.
Return mixture to pan, reduce heat to medium low, and add goat cheese, stirring until melted and thoroughly mixed (about 3 minutes).
For thicker sauce, reduce heat and let stand, stirring occasionally until sauce reaches desired consistency.
Serve topped with a dash of dried parsley.
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