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Garden Harvest Spaghetti
Spaghetti with Veggies and Chickpeas |
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1/4 cup red wine
1 medium onion, chopped
2 cloves garlic, minced
1 15oz. can no salt-added diced tomatoes
1 cup chopped broccoli
1 cup chopped cauliflower
1 cup carrots, diagonally sliced
1 8oz. can low sodium tomato sauce
1 6oz. can low sodium tomato paste
1 jar Ragu Lite Tomato and Basil spaghetti sauce
1 cup Pace Picante Sauce
1 Tbls. parsley flakes
1 tsp. dried basil
1 tsp. dried oregano
1 15oz. can chickpeas, rinsed and drained
6 qt. water
12 oz. spaghetti pasta noodles
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Heat wine in a large skillet. Add onion and saute until light gold, about 3 minutes.
Add the rest of the ingredients except water and pasta. Bring to a boil; reduce heat, cover and simmer, stirring occasionally for 20 minutes.
Add chickpeas and cook for 10 minutes more.
Cook spaghetti according to package directions in 6 quarts of water. Drain spaghetti in colander in sink.
Toss pasta with sauce.
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Preparation Time: 20 |
Serves: 6 |
| Recipe Origin: United States |
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Submitted by: |
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Kathleen Smith
Illinois
United States |
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| This recipe has been viewed 6500 times. |
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