I had a single ear of corn left. What on earth can you do with that? Sliced into thick rounds, it went nicely with the vegetables and pasta. This was such an easy dinner and I prepped it in stages throughout the day and then cooked it in under half an hour. Even the bread was easy, though it did have two rather long-ish rises (hey, it's not like I'm going anywhere-hack, hack, cough).
The best part? Tons of leftovers for the weekend.
You Will Need:
Cooked pasta of your choice
6 carrots, peeled and thinly sliced
1 large onion, chopped
1/2 cup chopped, fresh parsley
3 garlic cloves, minced
1 tin garbanzo beans, rinsed
1 small jar (about 1/2 cup) roasted red peppers
1 ear corn, cut into about ten rounds
Salt and Pepper
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon dried basil
Olive Oil/Butter (about 5 tablespoons butter and 2 tablespoons oil-but you can adjust to your taste)
In a large frying pan, heat butter and oil over medium heat. Add carrots, onions, garlic and corn. Cook until softened. Add parsley, garbanzo beans, red peppers and spices. Add more oil if needed. Cook until everything is quite soft and herbs have had a chance to absorb. Toss with hot pasta and top with grated parmesan cheese.
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