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Pasta with Chickpeas, Roasted Red Pepper and Spinach

OK,  the party is officially over! After a good month of chocolate, cookies, candy, cheese, and *ahem* adult beverages, my belly is now in full protest. NO MORE CHOCOLATE! I HATE YOU!  Yes, I know-  my belly can be a little brat at times.

So, with my belly in mind, I came up with this pasta dish. It is filled with all of my favorite healthy ingredients..... almonds, garlic, spinach, chickpeas,  red bell peppers. YUM! The best thing about it,  it  is so loaded with fiber, you only need a small portion to feel completely satisfied.

Pasta with Chickpeas, Roasted Red Peppers and Spinach- this makes 4-6 generous portions.

2 Tbsp Olive Oil
4 cloves garlic, peeled and thinly sliced
pinch of  crushed chili flakes
1 large roasted  red bell pepper, sliced into  thin strips
1 small can chickpeas, drained and rinsed
3 large bunches of fresh baby spinach, stems removed
1/4 cup chopped roasted almonds
1 16 oz. box high fiber spaghetti- I used a pasta made from  lentils and ground flax seeds, sounds horrible but it is actually really good.
freshly grated Parmigiano
*reserve 1/2 cup of pasta water

Cook pasta according to directions. ( Water should be salted generously) While pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add  sliced garlic and chili flakes. Cook, watching very closely, until garlic  is light golden brown. Add roasted red pepper and chickpeas to pan. Smash about 1/2 the chickpeas with the back of a fork. When pasta is cooked to al dente stage, drain pasta, saving about one cup of cooking water. Toss hot pasta with chickpea mixture, spinach, grated Parmesan and chopped almonds. Mix in just enough cooking liquid to make a creamy sauce. Season with salt and pepper. Garnish with extra grated Parmigiano

My belly is now happy. Next up- that cranky old liver of mine. I have been pretty hard on him lately.

Tags: Pasta, Vegetarian, Main

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