Spaghetti alla Ceci, gluten free!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound Tinkyada brown rice spaghetti Salt 3 tablespoons extra-virgin olive oil1/2 teaspoon crushed red pepper flakes 3 to 4 cloves garlic, finely chopped 1 (14-ounce) can, chick peas, drained 1/2 teaspoon dry thymePepper 1/2 cup dry white wine or chicken broth 1 (14-ounce) can, crushed tomatoes Handful flat-leaf parsley, chopped Grated Parmiginao-Reggiano
Boil water for pasta, salt it, and cook spaghetti to al dente.
While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil, 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.
While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil, 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.
Nutritional Info 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
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