Project Description

Recipe Ingredients:

  • 2 tablespoons oil

  • 1 cup chopped onion (1 medium)

  • 2 cloves garlic, minced

  • 1 cup chopped green bell pepper (1 medium)

  • 1 tablespoon chopped parsley

  • 1-1/2 cups cooked* or 1 can (15 oz.) garbanzo beans, drained

    *1/2 cup dry makes 1-1/2 cups cooked.

  • 2 cans (8 oz. each) no-salt tomato sauce

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon dried basil

  • 1/4 teaspoon black pepper

  • 8 oz. spaghetti or long pasta

  • 1/2 cup (2 oz.) finely shredded reduced-fat sharp Cheddar cheese

  • 1-1/2 tablespoons grated Parmesan cheese

Instructions

In a large skillet, heat oil over medium-high. Add onion, bell pepper, garlic and parsley; sauté 3-4 minutes or until vegetables are tender. Add garbanzos and next 4 ingredients; stir well. Bring to a boil over medium heat. Cover, reduce heat and simmer 30 minutes, stirring occasionally.

Cook spaghetti according to package directions; drain. Serve bean sauce over spaghetti. Sprinkle with Cheddar and Parmesan cheeses. Makes about 4-1/2 cups sauce. Serves 4.