Whole Grain Spaghetti with Sauteéd Chick Peas and Spinach tossed with extra virgin olive oil and garlic; then topped with shredded Asiago cheese.
In March 2012, over 40 bloggers got together and created a wonderful cookbook, Blogging for Fishes, to help raise money for two girls, Natalie and Alice Fish, who were diagnosed with Leaky SCID (Severe Combined Immune Deficiency).
There are so many fantastic recipes in this book and as I was thumbing through it last week looking for something quick and easy to make for dinner one night, I came across this recipe from Aggie’s Kitchen called Whole Wheat Spaghetti with Sauteed Chick Peas and Spinach.
PERFECT! I happened to have everything in the house, but opted to use the Barilla Plus Whole Grain pasta instead (I have the “I don’t eat brown pasta” thing going on at my house so I try to make it a little healthier any way I can) and used some Asiago cheese instead of the Parmesan.
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Not only did this meal for Whole Grain Spaghetti with Sauteed Chick Peas and Spinach come together in less than 30 minutes, it was FANTASTIC! Thanks for a great recipe Aggie. ~Enjoy!
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Whole Grain Spaghetti with Sauteed Chick Peas and Spinach
- 1 lb. Whole Grain Spaghetti
- 2 tbsp. Extra Virgin Olive Oil
- 3 Cloves Garlic, minced
- 1/2 Red Onion, small dice
- 1- 15(ounce) can Chick Peas (Garbanzo Beans), rinsed
- 10 oz. Fresh Baby Spinach Leaves, rinsed
- 1 tsp. Fresh Ground Red Pepper
- 1/4 c. Asiago Cheese, shredded
- Salt and Pepper, to taste
- Cook pasta according to package instructions and drain; reserving 2 cups of the pasta water.
- Heat oil in a large saute pan and add the garlic and onions. Cook over medium heat until they start to soften; then add in the chick peas and spinach.
- Allow the leaves to wilt, then turn off the heat and add the cooked pasta.
- Gradually add some of the pasta water (depends on how moist you like it) and toss together. Season with salt and pepper; then place in a serving dish and sprinkle the Asiago cheese on top.
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