Spinach fettucine with eggplant and chickpeas

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 410.1
  • Total Fat: 4.7 g
  • Cholesterol: 33.0 mg
  • Sodium: 942.1 mg
  • Total Carbs: 81.1 g
  • Dietary Fiber: 17.4 g
  • Protein: 15.1 g

View full nutritional breakdown of Spinach fettucine with eggplant and chickpeas calories by ingredient


Very filling vegetable pasta that tastes great! Very filling vegetable pasta that tastes great!
Number of Servings: 5


    olive oil spray
    1 onion, chopped
    2 teaspoon minced garlic
    4 slender eggplants, thickly sliced
    3 large zucchini, halved lengthways and thickly sliced
    825g can crushed tomatoes
    375 mL vegetable liquid stock
    400 g can chickpeas
    1 teaspoon italian herbs (oregano and basil do very well)
    2 teaspoons sugar
    500g spinach fettucine
    400g can artichoke hearts, quartered
    black pepper to taste


Spray a large saucepan with oil and heat. Add onion and cook over medium heat for 3 minutes or until soft. Add garlic and cook for 1 minute more. Add eggplant, zucchini, tomato, stock, chickpeas, herbs and sugar. Bring to boil, reduce heat and simmer, partially covered for 10 minutes. Uncover and cook a further 10 minutes, stirring regularly, until vegetables are tender and sauce has thickened slightly. Meanwhile cook spinach past according to packet directions. Stir artichokes into sauce and heat through. Season with black pepper. Drain pasta and serve with sauce.

Number of Servings: 5

Recipe submitted by SparkPeople user ESHIRLEY1.