Chickpea Pasta with Almonds and Parmesan

Credit to Real Simple magazine (Jan. 08 page 152) for the original recipe:
Serves 4

1 T. olive oil
3 cloves of garlic
7 c. veggie or chicken broth
1/2 t. crushed red pepper flakes
Kosher salt
1 lb. angel hair pasta
1 15.5 oz. can chickpeas, rinsed and drained
1 c. flat-leaf parsley, chopped
1/4 c. unsalted roasted almonds, chopped
1/2 c. grated Parmesan

Heat the oil in a large saucepan over medium-high heat.

Stir in the garlic and cook for 1 mnute. Add the broth, red pepper, and 3/4 t. salt and bring to a boil.

Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.
Divide among individual bowls and top with the almonds and Parmesan.

Really though.....

This is what I did. I came home late from a doctor appointment and my Hunny had already fixed dinner. Leftover linguine was in the strainer in the sink and a little pasta sauce in a pot on the stove.

I dumped the leftover linguine in a bowl with about a cup of chicken broth, and 2 T. butter. Sprinkled it with garlic powder, red pepper flakes and salt. Poured some leftover chickpeas on top.
Nuked it till the butter melted and everything was nice and warm. Sprinkled slivered raw almonds on top and grated some fresh Parmesan cheese on it. Took a fork and the bowl into living room to watch hockey with my Hunny. Ate half, and saved the rest for lunch at work.

I love this combination. Super easy, and it was great to use everything I had to dress up some leftovers. Of course I could have thrown all the leftovers away or let the stuff mold in the back of the fridge....not.