Cooking with Fire: Spaghetti alla Melanzane -

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Check out the latest episode of Cooking with Fire! Today we have another awesome and simple vegetarian recipe: Spaghetti alla Melanzane with Tomatoes & Chickpeas. It serves 4. 1. In a large bowl, combine chickpeas, eggplant, tomatoes and 1/2 cup basil. In a small bowl, whisk together vinegar, 2 Tbsp oil, honey, pepper flakes and black pepper. Pour over chickpea mixture and set aside to marinate for 30 minutes. 2. Cook spaghetti according to package directions or cut spaghetti squash in half, scoop out seeds, season with salt, pepper, and a little olive oil, and roast in the oven for 30 – 40 minutes (also can cook in the microwave in a glass baking dish filled ¼ inch full with water). If using pasta, drain pasta and reserve 1/2 cup cooking water. 3. Meanwhile, in a large skillet, heat remaining 2 tsp oil on medium-high. Sauté garlic for 1 to 2 minutes. Add spinach and sauté for 2 minutes. Reduce heat to medium and add chickpea mixture; cook for 10 minutes or until eggplant is softened. Slowly stir in reserved cooking water. 4. Return chickpea mixture to large bowl along with spaghetti. Stir in feta cheese. Top with remaining 1/3 cup basil. Nutrition Pearls: • This twist on classic spaghetti is full of fresh, seasonable vegetables that has a flavorful kick! It’s a satisfying meal with the fiber from the vegetables and whole wheat spaghetti and the protein from the chickpeas. • Use spaghetti squash instead of whole wheat noodles for lower carbs and an extra serving of vegetables. Nutrition information per serving: Calories: 482; Fat: 17g; Saturated Fat: 6g; Sodium: 390mg; Carbohydrate: 68g; Dietary Fiber: 10g; Protein: 19g

Starring: Meredith Shelton, Kara Hoerr

Cooking with Fire: Spaghetti alla Melanzane

Cooking with Fire: Spaghetti alla Melanzane

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