Vegetarian

Spaghetti alla Ceci, gluten free! is for Dinner.

Spaghetti alla Ceci, gluten free! takes 15 minutes to prepare.

Spaghetti alla Ceci, gluten free! takes 45 minutes to cook.

Spaghetti alla Ceci, gluten free! makes 8 servings.

The ingredients for Spaghetti alla Ceci, gluten free! are:

1 pound Tinkyada brown rice spaghetti
Salt
3 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 (14-ounce) can, chick peas, drained
1/2 teaspoon dry thyme
Pepper
1/2 cup dry white wine or chicken broth
1 (14-ounce) can, crushed tomatoes
Handful flat-leaf parsley, chopped
Grated Parmiginao-Reggiano

Here is how you make Spaghetti alla Ceci, gluten free!:

Boil water for pasta, salt it, and cook spaghetti to al dente. While spaghetti cooks, heat a large skillet over medium heat. Add extra-virgin olive oil, crushed red pepper flakes and garlic. Place chick peas in food processor and pulse grind them to a fine chop. Add chick peas to garlic and season them with thyme, salt and pepper then saute them for 3 to 4 minutes. Add wine or broth and cook down 30 seconds or so then stir in tomatoes and adjust seasoning. Drain pasta and toss with sauce. Top with parsley and grated cheese.Number of Servings: 8Recipe submitted by SparkPeople user ALLTHELIVESOFME.

The nutritional information for Spaghetti alla Ceci, gluten free! is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 314.7

• Total Fat: 8.5 g
• Cholesterol: 1.5 mg
• Sodium: 1,094.6 mg
• Total Carbs: 52.9 g
• Dietary Fiber: 4.8 g
• Protein: 7.3 g

Spaghetti alla Ceci, gluten free! is Italian cuisine.

The dietary needs meet for Spaghetti alla Ceci, gluten free! is Gluten Free