V, GF, DF
4 large ripe roma tomatoes, diced*
2 cloves garlic, minced
1 bunch basil, chopped*
2 tbsp good extra virgin olive oil
2-3 tsp balsamic vinegar or to taste
salt + fresh ground pepper to taste
1 box Banza chickpea pasta
In a bowl combine the tomatoes, garlic, evoo, balsamic, basil and salt and pepper. Let this sit in the fridge so the flavors can combine while you prep the pasta (at least 15 minutes)
Bring a pot of water and cook pasta for approximately 8 minutes or according to box directions.
Mix the cooked pasta in with the bruschetta and season with salt and pepper to taste. You can also add garlic powder if you’d like and some extra fresh basil on top.
Served cold over a bed of fresh spinach in this photo – but you can enjoy it right away too!