Spaghetti alla CeciSubmitted by: RACHELLPM
IntroductionThis is from Rachel Ray's Express Lane Meals cookbook. Super fast, super easy meal to prepare that the whole family will eat. This is from Rachel Ray's Express Lane Meals cookbook. Super fast, super easy meal to prepare that the whole family will eat.
1 pound whole wheat spaghetti
3 T extra virgin olive oil
1/2 tsp red pepper flakes
3 - 4 garlic cloves
1 14-oz can of chickpeas
1/2 tsp dried thyme
1/2 cup dry white wine or chicken stock
1 14-oz can crushed tomatoes
1 handful of fresh flat-leaf parsley, chopped
Grated parmigiano-Reggiano cheese, to pass at the table.
While that cooks, heat a skillet over med heat. All olive oil, red pepper, and garlic. Place the chickpeas in a food processer and pulse to a fine chop. Add to skillet then season with thyme, salt, and pepper. Saute them for 3-4 minutes. Add the wine or stock and cook down for 30 seconds or so, then stir in the tomatoes and adjust the seasoning. Drain the pasta and toss with the sauce. Top the pasta with the parsley and grated cheese.
Number of Servings: 5
Recipe submitted by SparkPeople user RACHELLPM.