1/2 lb zucchini, coarsely chopped
1 15oz can chickpeas, rinsed and drained
1 14.5oz can diced tomatoes with basil, garlic & oregano, juices included
1 cup chopped frozen broccoli
1 Tbs olive oil
1 Tbs tomato paste
2 cloves garlic, minced
1 cup shredded Mozzarella cheese
1 cup shredded Parmesan cheese
1) Preheat oven to 350F. Coat 11x17 inch baking dish with cooking spray. Set aside.
2) Cook ziti according to package directions for al dente in large pot of boiling salted water. Drain, rinse under cold water, and drain again. Return ziti to pot and set aside.
3) Meanwhile, combine zucchini, chickpeas, tomatoes and juices, 2 Tbs olives, oil, tomato paste, and garlic in large saucepan. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally. Stir zucchini mixture and chopped broccoli into ziti and season with salt and pepper, if desired.
4) Transfer ziti mixture to prepared baking dish. Sprinkle with both cheeses and bake 20 to 25 minutes, or until pasta is heated through and the cheese is beginning to brown.
Review: I intended to make this recipe, but I did not have kalamata olives, nor did I have tomato puree. Crud, another recipe that I had to reinvent on the fly. Thank goodness I had leftover broccoli in the freezer! Mike wanted to add the broccoli to last night's dish, but I didn't think it fit. It does fit in this recipe and made it a new one. Thank goodness it turned out ok, though it was a tad on the dry side. It definitely could use the tomato puree.
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