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Wednesday, January 16, 2013

Whole Grain Spaghetti with Sauteed Chick Peas and Spinach (Copycat)

Last March, over 40 bloggers got together and created a wonderful cookbook, Blogging for Fishes, to help raise money for two girls, Natalie and Alice Fish, who were diagnosed with Leaky SCID (Severe Combined Immune Deficiency). There are so many fantastic recipes in this book and as I was thumbing through it last week looking for something quick and easy to make for dinner one night, I came across this recipe from Aggie's Kitchen called Whole Wheat Spaghetti with Sauteed Chick Peas and Spinach. PERFECT! I happened to have everything in the house, but opted to use the Barilla Plus Whole Grain pasta instead (I have the "I don't eat brown pasta" thing going on at my house so I try to make it a little healthier any way I can) and used some Asiago cheese instead of the Parmesan. 

Not only did this meal come together in about 20 minutes, it was FANTASTIC! Thanks for a great recipe Aggie and if you haven't heard of this cookbook, click on the link above. You can get your own copy for $14.99 or eBook for $5.99. 

Whole Grain Spaghetti with Sauteed Chick Peas and Spinach (Copycat)
Adapted from Aggie's Kitchen
1 lb. Whole Grain Spaghetti (I used Barilla Plus)
2 tbsp. Extra Virgin Olive Oil
3 Cloves Garlic, chopped
1/2 Red Onion, chopped
1-15oz. Can Garbanzo Beans (chick peas), rinsed
10oz. Fresh Spinach
1 tsp. Fresh Ground Red Pepper
Asiago Cheese, shredded
Salt and Pepper, to taste

1. Cook pasta according to package instructions and drain; reserving 2 cups of the pasta water. 
2. Heat oil in a large saute pan and add the garlic and onions. Cook over medium heat until they start to soften; then add in the chick peas and spinach. 
3. Allow the leaves to wilt, then turn off the heat and add in the pasta. 
4. Gradually add in some of the pasta water (depends on how moist you like it) and toss together. Season with salt and pepper; then place in a serving dish and sprinkle some of the Asiago cheese on top. 

*Nutritional Information per Serving (with 1/4 cup cheese): Calories 373, Carbs 57.2g, Fat 9g, Protein 16.7g, Fiber 8.2g

*Nutritional Information per Serving (without cheese): Calories 359, Carbs 57g, Fat 8g, Protein 16g, Fiber 8.2g
*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.



  1. Sounds delicious. I'm a Barilla plus fan too--I like their Angel Hair best, though we had farfalle with dinner just tonight.


  2. This looks delicious and healthy - nice recipe and photos!

    1. Thanks for stopping by, enjoy the rest of your weekend!


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