Spaghetti with tomato, chickpeas, rocket and feta
Nutrition Info.(per serve)
1 red onion, finely chopped
2 stalks celery, diced
2 cloves garlic, minced
1/4 teaspoon dried red chilli flakes
400g can chopped tomatoes
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
300g wholemeal spaghetti
100g baby rocketarugulaX
100g low-fat feta cheese, crumbled
Total fat 10g
Saturated fat 4g
Dietary fibre 16g
1 Heat a medium-sized saucepan over a medium heat and spray base with oil. Add onion and celery and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and chilli flakes and cook for 30 seconds. Add tomatoes, 1/4 cup water and chickpeas. Reduce heat to low and cook for 10 minutes or until thickened.
2 Meanwhile, cook pasta in a large saucepan of boiling water following packet directions. Drain well and return to pan.
3 Add tomato mixture and rocket to pasta and toss to combine. Sprinkle feta over and serve.
Make it gluten free: Use gluten-free pasta.