ROASTED VEGGIE AND CHICKPEA PICATTA PASTA

Recently, I've found a whole new appreciation for beans. I'm not sure why I've never made them more of a centerpiece in my meals, because I've always loved the taste, texture, and the fact that they're such an inexpensive protein.

And this last week, I've been having beans just about every day, and you know what? I've felt better than I have in years. I've felt fuller, more satisfied, and had more energy... from beans? Yes, plain and simple canned beans.

So here's my latest favorite bean recipe. It's super simple, really inexpensive, quick to put together... and oh so tasty. You can mix up the veggies if you'd like- although I'm really loving roasting red cabbage, for a pop of color, and nutrition. And now that Spring is here, asparagus prices are dropping like crazy. Which is fine by me, since I could eat asparagus every single day. Just make sure you rinse your canned beans to get rid of excess sodium. And then, roast them right alongside your veggies. Not until they're crunchy like you often see in snack form. But roasted just about halfway, which really brings out the creamy bean goodness.

Roasted Chickpea Veggie Picatta Pasta

1/2 lb. brown rice pasta

8-10 asparagus stems, cut into 2" pieces

1/2 c. red cabbage sliced

6 baby peppers, cut into rings

1 Vidalia onion, sliced in half-moons

1/2 can chickpeas (aka garbanzo beans), rinsed and patted dry

Juice of 2-3 lemons (depending on size)

1 c. vegetable broth

1 tsp. oregano

1 tsp. thyme

Red pepper flakes to taste (I use about 1/4 tsp.)

1 tsp. salt

Fresh ground pepper to taste

Olive oil

Preheat oven to 400 degrees. Add cut-up asparagus, red cabbage, peppers, onion and garbanzo beans onto a rimmed cookie sheet that has been sprayed with non-stick spray. Drizzle with olive oil and salt and pepper. Roast for 20-25 minutes or until the vegetables are nicely caramelized. Set aside.

While the vegetables are roasting, cook the pasta (if using brown rice pasta, I cook it for 11 minutes, and then rinse it in cool water). Once drained, put the pasta in its original pot back on the stove top over medium heat. Add in the lemon juice, vegetable broth and spices and stir to combine. Once warmed through, toss in roasted vegetables. Remove from heat and serve.

Serves 2