Recipe of Today

Made this for lunch today… so good! I skipped the salt and vinegar and eyeballed the measurements:

  • 3 cups baby arugula
  • 6 oz penne pasta
  • 1/4 cup sun dried tomatoes, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • salt and fresh ground pepper to taste
  • 1 cup canned garbanzo beans, rinsed and drained
  • 4 tbsp Parmigiano Reggiano, freshly shaved

{directions & more from skinny taste, found via punchfork.}