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Moroccan Spaghetti (Very Low Fat and Healthy)

Recipe #301361 | 20 min | 5 min prep | SERVES 4 (Change Servings)
(1) RATE IT NOW READ REVIEWS

RECIPE BY: Sarah_Jayne

We had this for our main meal tonight. I rather heavily adapted it from the UK tv chef, Simon Rimmer's book 'Accidental Vegetarian'. I knocked out most of the fat he had in it (though it was all good fat) and changed around some ingredients to make it more low GI friendly. On top of being tasty this is pretty healthy. It is vegetarian, vegan, low fat, nearly saturated fat free and great for those of us with insulin issues because it is full of slow burning carbs with a low glycemic load. You could of course use normal spaghetti rather than the whole wheat kind but I use that just because it has a ton of fibre in it.

Posted on: Apr 29, 2008

Print Recipe

Ingredients

  • 11 ounces whole wheat spaghetti
  • 1 red onion, chopped finely
  • 3 garlic clove, crushed
  • 1 cup mushroom, sliced
  • 28 ounces chopped tomato, from a can
  • 2 teaspoons cinnamon
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 1 pinch salt
  • 1 pinch black pepper
  • 10 ounces chickpeas, from a can, drained and rinsed
  • 3/4 cup fresh parsley, roughly chopped
  • 3/4 cup fresh cilantro, roughly chopped

    • Directions

    1. 1
      Put spaghetti in a large pot of boiling water and cook as long as the packet suggests. Mine takes 10 minutes.
    2. 2
      Meanwhile, heat a non-stick pan and spray with low fat cooking spray.
    3. 3
      Add the onions, garlic and mushrooms and sautee until they start to get soft which was about 5 minutes for me. If they start to stick just put in a splash of water. This is a good way to 'fry' things without fat.
    4. 4
      Add the tomatoes, cinnamon, cumin, turmeric and salt and pepper and lightly simmer for about 8 minutes stirring frequently.
    5. 5
      Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.
    6. 6
      Stir in the fresh herbs and just mix through until they start to wilt.
    7. 7
      Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.
    8. 8
      Serve.

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    Featured Reviews for This Recipe

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    From: morgainegeiser

    On May 13, 2008

    I just didn't enjoy this recipe. Maybe it was just Too healthy for me! It was dry and the chick peas added a strange texture to the dish. Maybe if I had not used whole wheat spaghetti, I would have enjoyed it more.

    1 person found this review helpful

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    Nutrition Facts

    Serving Size 1 (412g)

    Recipe makes 4 servings

    Calories 425
    Calories from Fat 25 (5%)
    Amount Per Serving %DV
    Total Fat 2.8g 4%
    Saturated Fat 0.5g 2%
    Monounsaturated Fat 0.6g
    Polyunsaturated Fat 1.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 278mg 11%
    Potassium 981mg 28%
    Total Carbohydrate 89.3g 29%
    Dietary Fiber 7.4g 29%
    Sugars 6.9g
    Protein 18.3g 36%
    Vitamin A 2837mcg 56%
    Vitamin B6 0.8mg 39%
    Vitamin B12 0.0mcg 0%
    Vitamin C 47mg 78%
    Vitamin E 1mcg 3%
    Calcium 126mg 12%
    Iron 6mg 36%

    detailed view...

    how is this calculated?

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