BELLY BUTTON PASTA
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Ingredients:
    1    14oz can chickpeas or white beans
    2t   salt
    2T   olive oil
    2c   broccoli florets
    8oz  orecchiette (pasta shells)
    1/4c minced onion
    1T   minced garlic
    1    14oz can diced tomatoes
         Parmesan cheese (garnish)

Prep:
    Bowl 1:
        broccoli florets
    Bowl 2:
        chickpeas / white beans: drained
        minced garlic
    Separate:
        orecchiette
        minced onion

Steps:
  - Add salt to large pot of water and boil.
  - Simultaneously, heat olive oil in large
    saute pan until shimmering, about
    2 minutes.
  - Add onion to pan and cook until soft,
    about 4 minutes.
  - Add BOWL 1 to water and cook until
    tender, about 4 minutes. Fill BOWL 1
    with cold water, and return broccoli to
    bowl to cool. (This prevents overcooking
    and "sets" the color of the broccoli.)
  - When broccoli is cooled, drain water
    from BOWL 1 and add tomatoes to BOWL 1.
  - Add pasta to water, cook until al dente
    per package, about 11-12 minutes.
  - Add BOWL 2 to pan and heat until
    fragrant, about 2-3 minutes.
  - Add BOWL 1 to pan and heat. Season with
    salt and pepper to taste.
  - When pasta is done, drain and add to
    pan. Heat and stir to warm through.
  - Top with Parmesan cheese.

Notes:
  - Recipe is doubled from original size,
    about three servings.
  - Feel free to substitute other veggies
    for the broccoli; summer squash maybe?
  - This recipe can be made in one pan by
    cooking the broccoli and pasta in the
    pan and reserving both. The pan can be
    re-used for the remaining ingredients.

(Source: "Solo Suppers", Joyce Goldstein)