Serves 4
All you need:
- 1 ½ cups cooked chickpeas
- l lb eggplant, diced (5 cups)
- l lb vine tomatoes, seeded and chopped (2 cups)
- ½ cup plus ⅓ cup chopped fresh basil, divided
- 6 Tablespoon balsamic vinegar
- 2 Tablespoon plus 2 tsp olive oil, divided
- 1 tsp honey
- ¾ tsp red pepper flakes
- ½ tsp ground black pepper
- 6 oz whole-wheat spaghetti (or spaghetti squash)
- 3 cloves garlic, minced
- 6 oz baby spinach, chopped (6 cups)
- ¾ cup crumbled feta cheese
All you do:
- In a large bowl, combine chickpeas, eggplant, tomato es and ½ cup basil. In a small bowl, whisk tog ether vinegar, 2 Tbsp oil, honey, pepper flakes and black pepper. Pour over chickpea mixture and set aside to marinate for 30 minutes.
- Cook spaghetti according to package directions or cut spaghetti squash in half, scoop out seeds, season with salt, pepper, and a little olive oil, and roast in the oven for 30-40 minutes (also can cook in the microwave in a glass baking dish filled ¼ inch full with water). If using pasta, drain pasta and reserve 1/2 cup cooking water.
- Mean while, in a large skillet , heat remaining 2 tsp oil on medium-high. Saute garlic for 1 to 2 minutes. Add spinach and saute for 2 minutes. Reduce heat to medium and add chickpea mixture; cook for 10 minutes or until eggplant is softened. Slowly stir in reserved cooking water.
- Return chickpea mixture to large bowl along with spaghetti. Stir in feta cheese. Top with remaining 1/3 cup basil.
Nutrition Pearls:
- This twist on classic spaghetti is full of fresh, seasonable vegetables that has a flavorful kick! It’s a satisfying meal with the fiber from the vegetables and whole wheat spaghetti and the protein from the chickpeas.
- Use spaghetti squash instead of whole wheat noodles for lower carbs and an extra serving of vegetables.
Nutrition information per serving: Calories : 482; Fat: 17g; Saturated Fat: 6g; Sodium: 390mg; Carbohydrate: 68g; Dietary Fiber: 109; Protein: 199
Courteous of Kara Hoerr, MS, RDN, CD from the Fitchburg Hy-Vee