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Garden Harvest Spaghetti
Spaghetti with Veggies and Chickpeas
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

 

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.

Preparation Time: 20 Serves: 6
Recipe Origin: United States
Submitted by:
Kathleen Smith
Illinois
United States
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