2 ratings Rate

Spaghetti with tomato, chickpeas, rocket and feta

Serves: 4

Time to make: 15 mins

Total cost: $12.40 / $3.10 per serve

(at time of publication)

Ingredients

1 red onion, finely chopped
2 stalks celery, diced
2 cloves garlic, minced
¼ teaspoon dried red chilli flakes
400g can chopped tomatoes
400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
300g wholemeal spaghetti
100g baby rocketarugulaX
100g low-fat feta cheese, crumbled

Instructions

1 Heat a medium-sized saucepan over a medium heat and spray base with oil. Add onion and celery and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and chilli flakes and cook for 30 seconds. Add tomatoes, 1/4 cup water and chickpeas. Reduce heat to low and cook for 10 minutes or until thickened.

2 Meanwhile, cook pasta in a large saucepan of boiling water following packet directions. Drain well and return to pan.

3 Add tomato mixture and rocket to pasta and toss to combine. Sprinkle feta over and serve.

Nutrition Info (per serve)

Kilojoules 1970kJ

Calories 471cal

Protein 21g

Total fat 10g

–Saturated fat 4g

Carbohydrates 70g

–Sugars 10g

Dietary fibre 16g

Sodium 730mg

Calcium 230mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.