Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage is a dairy free, lacto ovo vegetarian, and vegan side dish. This recipe makes 6 servings with 266 calories, 9g of protein, and 9g of fat each. For 90 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 985 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. If you have tomatoes, olive oil, garlic cloves, and a few other ingredients on hand, you can make it. It is brought to you by Vegetarian Times. With a spoonacular score of 100%, this dish is amazing. Whole wheat spaghetti with roasted tomatoes, Roasted Spaghetti Squash with Mushrooms, Garlic & Sage, and Whole Wheat Lemon Garlic Spaghetti are very similar to this recipe.
Servings: 6
Ingredients:
¾ cup cooked chickpeas
2 Tbs. fresh chopped sage, plus more leaves for garnish
4 large garlic cloves, peeled, halved, and sliced (3 Tbs.)
2 Tbs. chopped kalamata olives
3 Tbs. olive oil
1 ½ lb. ripe tomatoes, coarsely chopped (6 cups)
½ lb. whole-wheat spaghetti
Equipment:
pot
sauce pan
bowl
Cooking instruction summary:
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.
Step by step:
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.
4. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.
Nutrition Information:
covered percent of daily need
