Ramblings of an amateur enthusiast

A collection of recipes from all over the place jumbled together in one place

Sunday, March 20, 2011

Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage

  • 1/2 lb. whole-wheat spaghetti
  • 3 Tbs. olive oil
  • 4 large garlic cloves, peeled,  halved, and sliced (3 Tbs.)
  • 1 1/2 lb. ripe tomatoes, coarsely  chopped (6 cups)
  • 3/4 cup cooked chickpeas
  • 2 Tbs. fresh chopped sage, plus more leaves for garnish
  • 2 Tbs. chopped green olives

DIRECTIONS:  

1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.


2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.


3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.

Serves:  6 (1-cup serving)

Calories:  258
Fat:  9g
Protein:  9g
Carbs:  40g

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