Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage - 40g Carbs, 8g Fiber, 5g Sugar
From: Vegetarian Times Issue: June 1, 2009 p.43
Sage and tomatoes pair beautifully in this light pasta sauce. Firm
Roma tomatoes are your best bet here for a sauce that's not too watery.
If early-season tomatoes make the sauce taste too acidic, stir 1 tsp.
sugar or honey in with the sage and olives.
Serves: 6
1/2 lb whole-wheat spaghetti
3 Tbsp olive oil
4 large garlic cloves, peeled, halved, and sliced (3 Tbsp)
1 1/2 lb ripe tomatoes, coarsely chopped (6 cups)
3/4 cup cooked chickpeas
2 Tbsp fresh chopped sage, plus more leaves for garnish
2 Tbsp chopped kalamata olives
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.
Servings: 6
Serving Size: 1 cup
Nutrition per Serving:
258 Calories, 9g Total Fat, 1g Saturated Fat, 0mg Cholesterol,
9g Protein, 148mg Sodium, 40g Carbs, 8g Fiber, 5g Sugar
