- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 314.7
- Total Fat: 8.5 g
- Cholesterol: 1.5 mg
- Sodium: 1,094.6 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 4.8 g
- Protein: 7.3 g
Spaghetti alla Ceci, gluten free!Submitted by: ALLTHELIVESOFME
IntroductionAn absolutely delicious dish that's easy to make, filling, and nutritious too. An absolutely delicious dish that's easy to make, filling, and nutritious too.
1 pound Tinkyada brown rice spaghetti
3 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 (14-ounce) can, chick peas, drained
1/2 teaspoon dry thyme
1/2 cup dry white wine or chicken broth
1 (14-ounce) can, crushed tomatoes
Handful flat-leaf parsley, chopped
While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil,Â crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop. Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes. Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce. Top with parsley and grated cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user ALLTHELIVESOFME.