Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Moroccan-Style Pasta
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- #95670
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 tablespoons olive oil
1 yellow onion, thinly sliced
8 medium tomatoes, chopped
1 teaspoon cinnamon
1 teaspoon cumin
salt, to taste
freshly ground black pepper, to taste
1 cup canned chickpeas, drained
1 cup slivered almonds, toasted
12 ounces pappardelle pasta (linguini also is good)
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
directions
In a large skillet, heat the oil over medium-high. Add the onion and saute until soft and lightly browned, about 8 minutes. Reduce heat to medium.
Add the tomatoes, cinnamon and cumin. Cook, uncovered and stirring occasionally, for 15 minutes or until the tomatoes break down.
Season with salt and pepper. Add the chickpeas and almonds, then cook for another 5 minutes.
Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the pasta and cook until al dente, about 12 minutes. Drain and add the pasta to the skillet.
Stir the pasta into the sauce for 1 minute, then add the parsley and cilantro and stir for another minute.
added by
EnchantedParrot
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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