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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 263.2
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 619.0 mg
  • Total Carbs: 51.3 g
  • Dietary Fiber: 6.4 g
  • Protein: 11.2 g

View full nutritional breakdown of Toasted Spaghetti with Spinach and Garbonzo Beans calories by ingredient
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Toasted Spaghetti with Spinach and Garbonzo Beans

Submitted by: GEEKYME

Introduction

This dish is a nutritional powerhouse - SHHH!! Just don't tell the kids. Lightly toasting the pasta gives it a slightly nutty flavor. The sauce is slightly spicy - a true hit all the way around. It's also easy and fast! This dish is a nutritional powerhouse - SHHH!! Just don't tell the kids. Lightly toasting the pasta gives it a slightly nutty flavor. The sauce is slightly spicy - a true hit all the way around. It's also easy and fast!
Number of Servings: 6

Ingredients

    8 oz. spaghetti, broken into thirds
    1 15-oz. can vegetable broth
    2 1/2 cups water
    2 Tbs. tomato paste
    1 tsp. red pepper flakes
    1/8 tsp. saffron threads
    1 clove garlic, minced (about 1 tsp.)
    1 lb. spinach, coarsely chopped
    1 15-oz. can chickpeas, rinsed and drained

Directions

Preheat oven to 350F. Place pasta on baking sheet and coat with cooking spray. Bake 5 to 7 minutes, or until golden, shaking pan once or twice to brown evenly.

Bring vegetable broth, 21/2 cups water, tomato paste, red pepper flakes and saffron to a simmer in saucepan. Reduce heat to low, and keep warm.

Heat large stockpot over medium-high heat, and coat with cooking spray. Stir in garlic, and cook 1 minute more.

Reduce heat to medium, and stir in pasta and 2 cups hot broth. Cook 4 to 5 minutes, or until liquid is absorbed, stirring frequently. Add spinach, garbonzos and remaining broth. Simmer 5 to 7 minutes more, or until noodles are tender and most of broth is absorbed, stirring constantly. Serve immediately.

Variation:
Before adding garlic to stockpot, add 1lb quartered mushrooms, and cook 7 minutes, or until browned.


Number of Servings: 6

Recipe submitted by SparkPeople user GEEKYME.






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