(no subject)
Dinner tonight was inspired. I wanted a really hearty, healthy pasta dish and this is what I came up with.
1 T olive oil
1/2 white onion, chopped
4 cloves garlic, pressed
pinch of salt
1 small zucchini, grated
1 28-oz can crushed tomatoes
2/3 cup red wine
1 tsp Italian seasoning
1 14-oz can chickpeas
1/2 10-oz bag of frozen chopped spinach
Saute the onions and garlic, with the salt, until softened and fragrant. Add the zucchini and cook 1 minute. Add other ingredients and simmer 15 minutes, or until desired thickness. Serve over spaghetti with grated parmesan cheese.
The zucchini practically melted into the sauce and the chickpeas added a nice texture.
x-posted to my journal
1 T olive oil
1/2 white onion, chopped
4 cloves garlic, pressed
pinch of salt
1 small zucchini, grated
1 28-oz can crushed tomatoes
2/3 cup red wine
1 tsp Italian seasoning
1 14-oz can chickpeas
1/2 10-oz bag of frozen chopped spinach
Saute the onions and garlic, with the salt, until softened and fragrant. Add the zucchini and cook 1 minute. Add other ingredients and simmer 15 minutes, or until desired thickness. Serve over spaghetti with grated parmesan cheese.
The zucchini practically melted into the sauce and the chickpeas added a nice texture.
x-posted to my journal