MOROCCAN SPAGHETTI (VERY LOW FAT AND HEALTHY)
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.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put spaghetti in a large pot of boiling water and cook as long as the packet suggests. Mine takes 10 minutes.
- Meanwhile, heat a non-stick pan and spray with low fat cooking spray.
- 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.
- Add the tomatoes, cinnamon, cumin, turmeric and salt and pepper and lightly simmer for about 8 minutes stirring frequently.
- Stir in the chickpeas and heat just long enough to cook through, about 3 minutes.
- Stir in the fresh herbs and just mix through until they start to wilt.
- Add in cooked spaghetti and stir to make sure all of the pasta is coated in the sauce.
- Serve.
Nutrition Facts : Calories 426.7, Fat 2.8, SaturatedFat 0.4, Sodium 279.2, Carbohydrate 89.6, Fiber 7.8, Sugar 7, Protein 18.5
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Gladys Barham
[email protected]This dish is a great example of how healthy and flavorful meals can be made with simple ingredients.
Dennis Nyabicha
[email protected]I garnished my Moroccan spaghetti with some fresh cilantro and a sprinkle of crushed red pepper flakes. It added a nice pop of color and flavor.
Akash Roy Roy
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini and carrots that needed to be used up, and they worked perfectly in this dish.
Qudus Lawal
[email protected]I love the vibrant colors of this dish. It's so inviting and makes me excited to eat it.
Ihab Ali
[email protected]This Moroccan spaghetti is a nice change from my usual pasta dishes. It's a flavorful and satisfying meal that I'll definitely be making again.
Reese Burries
[email protected]I made this dish for a potluck and it was a hit! Everyone raved about the unique flavors and asked for the recipe.
Gam Vin
[email protected]This recipe is a great way to sneak in some extra vegetables for picky eaters. The sauce is so flavorful that they won't even notice they're eating healthy.
Prakash Oli
[email protected]I used a whole wheat spaghetti to make this dish even healthier. It turned out great and added a nutty flavor to the dish.
billy bronkhorst
[email protected]The addition of harissa sauce gives this dish a nice kick of heat. If you prefer a milder flavor, you can adjust the amount of harissa or omit it altogether.
Ndase Beniscoba
[email protected]I love how easy this recipe is to follow. With minimal prep and cooking time, I had a delicious and nutritious dinner on the table in no time.
Obnoxious Khan
[email protected]This Moroccan spaghetti is a delightful blend of flavors and textures. The combination of spices, vegetables, and lean ground turkey creates a satisfying and healthy meal.