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Recipe: Pasta Siciliana edit

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Photo helpful? Yes No
Photo: Flickr user

Created by: Anonymous

Tags: Calorie, Diet, Fat, Free, Health, Pasta, Vegan

Yield: 4 servings

edit Ingredients

1

tablespoon extra-virgin olive oil

1

cup diced zucchini

½

cup chopped onion

1

can chickpeas (15 oz.) drained

and rinsed

1 ½

cups canned plum tomatoes

2

tablespoons chopped Italian parsley

1

tablespoon capers drained and rinsed

(optional)

12

ounces spaghetti or linguini

Grated Parmesan cheese (optional)

edit Preparation

Step 1

In a medium non-stick skillet, heat the oil. Add the zucchini and onion; saute until the onion softens, 3-4 minutes. Mix in chickpeas and tomatoes, breaking up the tomatoes with a wooden spoon. Simmer until the tomatoes have released their liquid and are soft, 12-15 minutes. While the sauce cooks, prepare the spaghetti according to package directions. Drain the pasta and turn it into a warm serving bowl. Mix the parsley and capers if using, into sauce. Pour the sauce over the spaghetti and serve, passing a bowl of grated cheese to sprinkle over the pasta, if desired.

Step 2

Yield: 4 servings

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