Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 c. diced zucchini
- 1/2 c. minced onion
- 1 can chickpeas (15 ounce.) liquid removed
- Â Â and rinsed
- 1Â 1/2 c. canned plum tomatoes
- 2 Tbsp. minced Italian parsley
- 1 Tbsp. capers liquid removed and rinsed
- Â Â (optional)
- 12 ounce spaghetti or possibly linguini
- Â Â Grated Parmesan cheese (optional)
Direcciones
- In a medium non-stick skillet, heat the oil. Add in the zucchini and onion; saute/fry till the onion softens, 3-4 min. Fold in chickpeas and tomatoes, breaking up the tomatoes with a wooden spoon. Simmer till the tomatoes have released their liquid and are soft, 12-15 min. While the sauce cooks, prepare the spaghetti according to package directions. Drain the pasta and turn it into a hot serving bowl. Mix the parsley and capers if using, into sauce. Pour the sauce over the spaghetti and serve, passing a bowl of grated cheese to sprinkle over the pasta, if you like.
- Yield: 4 servings
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 4 servings | |
| Calories 508 | |
| Calories from Fat 53 | 10% |
| Total Fat 6.16g | 8% |
| Saturated Fat 0.88g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 539mg | 22% |
| Potassium 667mg | 19% |
| Total Carbs 95.43g | 25% |
| Dietary Fiber 9.3g | 31% |
| Sugars 5.71g | 4% |
| Protein 18.02g | 29% |
