One Pot Spaghetti with Chickpeas & Kale
With our recipe for One Pot Spaghetti with Chickpeas & Kale, making a spaghetti dinner is so easy, you wont even have to dirty a colander. Everything cooks in one pot, even the spaghetti, and is ready in under 30 minutes. Simply sauté fresh mushrooms, then add the uncooked spaghetti and the tomato sauce. The spaghetti soaks in the delicious flavor of the sauce while it cooks to al dente perfection. Made with chickpeas and kale, our rich tomato sauce provides protein from vegetables and fiber from non-GMO whole beans. An added bonus, this One Pot Spaghetti is high in protein, better for you, and has no added sugar. So, not only does it taste great, its good for you. Finish this dish with a touch of fresh basil and Parmesan cheese for a weeknight dinner that wont taste like you took a shortcut.
serves
4
people
Ingredients
cost per recipe: $6.54
The price is determined by the national average.
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1
tablespoon canola oil
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6
ounces mushrooms, sliced (about 2 cups)
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1
jar (23 ounces) Prego® Farmers' Market Chickpea & Kale Sauce
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2 1/2
cups water
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8
ounces uncooked spaghetti, broken in half
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1/4
cup shredded Parmesan cheese
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1/2
cup chopped fresh basil leaves
How to Make It
Step 1
Heat the oil in a 6-quart saucepot over medium-high heat. Add the mushrooms, season with salt and pepper, if desired, and cook for 5 minutes or until the mushrooms are tender, stirring occasionally.
Step 2
Add the sauce, water and spaghetti to the saucepot and heat to a boil. Reduce the heat to medium-low. Cover and cook for 12 minutes or until the spaghetti is tender, stirring occasionally. Stir in the cheese and basil.
