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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A yummy, low-fat vegetarian spaghetti- quite a departure from the usual tomato sauce. Ingredients:
8 ounces spaghetti noodles |
1 (10 ounce) package frozen spinach, thawed |
1 (14 1/2 ounce) can garbanzo beans |
1 medium onion, chopped |
2 -3 cloves garlic |
1/2 vegetable stock cube |
1 teaspoon dried rosemary |
1 teaspoon dried oregano |
1 teaspoon dried basil |
Directions:
1. Prepare spaghetti according to package directions.
2. Add thawed spinach to spaghetti during the last few minutes of cooking.
3. In a medium saucepan, bring 1/2 cup of water to a boil.
4. Add cube of broth.
5. Saute onion and garlic in broth for a few minutes.
6. Add the garbanzo beans, rosemary, oregano, and basil.
7. Let simmer for 15 minutes.
8. Drain spaghetti and spinach.
9. Add bean mixture to spaghetti.
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