Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage/Vegetarian Times

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 256.7
  • Total Fat: 9.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 114.7 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 7.5 g
  • Protein: 7.9 g

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Introduction

Sage and tomatoes pair beautifully in this light pasta sauce. Firm Roma tomatoes are your best bet here for a sauce that’s not too watery. If early-season tomatoes make the sauce taste too acidic, stir 1 tsp. sugar or honey in with the sage and olives. Sage and tomatoes pair beautifully in this light pasta sauce. Firm Roma tomatoes are your best bet here for a sauce that’s not too watery. If early-season tomatoes make the sauce taste too acidic, stir 1 tsp. sugar or honey in with the sage and olives.
Number of Servings: 6

Ingredients

    Best Choice Clearly Organic Whole Wheat Spaghetti, 8 oz
    Olive Oil, 3 tbsp
    Garlic, 4 cloves, sliced
    Red Ripe Tomatoes, 6 cup cherry tomatoes or 1 1/2 pound Roma
    3/4 cup Chick Peas
    2 TBS. chopped Kalamata Olives
    2 TBS. fresh chopped Sage

Directions

1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.

2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.

3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.

Number of Servings: 6

Recipe submitted by SparkPeople user JANICEMC.

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