For The Garbanzo Spaghetti You Will Need:
- 2 tsp. Olive Oil or Canola Oil
- 1/2 Yellow Onion (chopped)
- 1/4 Green Bell Pepper (chopped)
- 2 Garlic Cloves (chopped fine)
- 1 Can Garbanzo Beans (Chickpeas) 15 oz. drained
- 2 (8 oz.) Cans Tomato Sauce No Salt Added
- 1/2 tsp. Dried Oregano
- 1/4 tsp. Dried Basil
- 1/4 tsp. Black Pepper
- 1/2 tsp Sea Salt
- 1 tsp. Sugar
- Thin Spaghetti Noodles pkg.
- 1/4 Cup Cheddar Cheese reduced fat (for topping)
- Sprinkle of Powdered Parmesan Cheese (for topping)
Add oil to a large skillet, add onion and bell pepper cook on medium until tender, add garlic and cook for a couple of minutes, add drained beans, tomato sauce, oregano, basil, sugar, salt, and black pepper, bring to a boil stirring occasionally. Reduce heat, cover and simmer for 30 minutes. Cook spaghetti noodles according to package directions. Season the sauce to taste with salt and more black pepper before serving. Serve over spaghetti noodles and top with reduced cheddar cheese and sprinkle of parmesan cheese.
Makes 2 Servings
Serve with Garlic Bread, a Salad or a side dish of Roasted Zucchini (below)
RECIPE FOR SIDE DISH OF ROASTED ZUCCHINI
You Will Need:
- 2 Fresh Zucchini (sliced)
- 1/2 Yellow Onion (sliced a little bit thicker than you slice the zucchini)
- 2 Garlic Cloves (peeled and sliced into pieces)
- Olive Oil or Canola Oil
- Salt Free Dash Seasoning (Original Flavor)
- Sea Salt
- Black Pepper
- Garlic Powder
- Onion Powder
Preheat oven to 425 degrees
Spray large sheet pan with generous amount of olive oil or canola oil, place the zucchini and onions in a medium bowl and coat with a small amount of oil about 1 tsp. In a separate small bowl coat the garlic with some oil and set aside. Next, place the slices of zucchini as flat and evenly on the pan as possible, laying the onions over the zucchini. They roast better is they are not piled up onto the pan. Season with a generous sprinkling of Salt Free Dash Seasoning. I like to add a little sprinkle of sea salt too, (but you if you are on a salt restricted diet you can leave out the sea salt), I also add a light sprinkle of black pepper, onion powder and garlic powder for more flavor.
Roast in oven for 10 minutes, then turn the vegetables with a wide spatula and cook for another 10 minutes, then turn vegetables again, and roast, do this every 10 minutes until desired tenderness. Ovens will vary, but mine usually takes about 30-40 minutes to cook, we like them very tender. During the last 10 minutes of cooking, add in the cut up garlic pieces. Cooking time will vary depending on your oven and also depending on how thick you slice the zucchini.
Tip: I like to slice the onions a little thicker than the zucchini because it tends to cook faster, also for softer garlic, you can add your garlic to the pan during the last 10 minutes of cooking. I sometimes add all the veggies at the same time, and I sometimes add the garlic last 10 minutes or so. I like it both ways, but it just tends to get over done if not careful on the garlic.
Serve this easy flavorful side veggie with Garbanzo Spaghetti. It always makes a great side dish veggie with any meal as well. Great for a snack too!
Enjoy!