1 box Gemelli— Banza
1/4 c olive oil
1 tsp Italian seasoning
Cherry tomatoes (halved)
Bring water to a boil..I never measure the amount of water I use when cooking pasta but I use a lot. You want to use more than you typically do with pasta. When cooking chickpea pasta, it can get mushy/sticky if there isn’t enough water.
Cook the pasta for about 7-9 minutes or until the noodle is al dente! I try them while cooking to make sure I get the perfect noodle. Once the pasta is cooked, drain and rinse with about 1 c of cold water so that the cooking process can be stopped!
The stove should be off at this time! Add the tomatoes, olive oil, Italian seasoning in. Stir a few times, let the tomatoes cook a little bit from the heat of the noodles. Add in the mozzarella and a drizzle of balsamic!
I made a little Mediterranean pasta salad the next day for lunch by adding bell peppers, onion, cucumber and crumbled feta. Delish!