Baked Easy Penne Pasta Salad Recipe


  • 1/2 cup garbanzo beans, soaked in water overnight
  • 1 bay leaf
  • 4 garlic cloves, peeled
  • 1/3 cup (80 ml) vegetable stock
  • 2 tomatoes, sliced
  • 1 tabvlespoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 pound (125 g) penne and farfalle pasta
  • 1 yellow and 1 red bell peppers, cored and sliced
  • 1 cup fresh broccoli florets
  • salt and freshly ground black pepper


Step 1

Rinse the beans, put them in a saucepan, and cover with 2 cups cold water. Add the bay leaf and 2 cloves of garlic and bring to a boil over high heat. Reduce the heat and simmer until tender, 45-60 min. Remove the pot from the heat.

Step 2

Add tomatoes and simmer for 5-8 min, then add the greens, bell peppers, 2 cloves of garlic that have been minced, broccoli florets, and lemon zest and stir well, until the greens are wilted, 3-4 min. Drain the beans (most of the liquid will have been absorbed) from the cooking liquid with a slotted spoon and add them to the peppers and greens. Warm through. Season to taste with salt, pepper, and lemon juice. Meantime, cook the pasta according to directions. Drain and toss with the beans and vegetables

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