Although most people use meat in spaghetti, you will not miss meat in this delicious meatless spaghetti recipe. As Rachael Ray would say, Yum-O!

 Ingredients:

• 2 tsp. vegetable oil
• 1 large onion, chopped
• 1-2 green, red and/or yellow peppers, chopped
• 2 cloves garlic, chopped
• 1 Tbsp. fresh parsley, chopped
• 2 (15 oz.) cans garbanzo beans (chickpeas), drained
• 1 (28 0z.) can crushed tomatoes
• 1/2 tsp. black pepper
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1 large (16 oz.) box spaghetti (or other pasta) noodles, cooked
• parmesan cheese, as desired

Directions:

1. Heat oil in a large skillet over medium heat.
2. Saute onion, peppers, parsley and garlic for 3-4 minutes, or until everything gets tender.
3. Add chickpeas, tomatoes and spices and stir well.
4. Bring to a boil (still at medium heat) and reduce to simmer. Cover and simmer for about 30 minutes.
5. Meanwhile, prepare pasta according to package directions.
6. Serve sauce over noodles and sprinkle with parmesan cheese, as desired.

What a delicious and cheap vegetarian pasta dinner! Remember, if you use Dreamfields pasta, this is for sure a low-carb meal!

If you have never heard of Dreamfields Pasta, you are missing out. The pasta is delicious and way more filling that regular pasta. Their secret is that they have 2 times the amount of fiber that is in regular pasta PLUS there are only 5 (yes, that’s right) digestible carbs per serving. It’s not very much more expensive than regular pasta but if money is an issue, they have a $1 off coupon on their website. It’s totally worth a try, especially if you are a diabetic or if you are watching your weight. This stovetop recipe is with rotini pasta and we used Dreamfields to make it complete. We hope you enjoy it!

Ingredients:

• 1- 12 oz. box rotini pasta
• 2 cups whole milk (even healthier, use 2% or skim)
• 1/2 cup butter
• 2/3 cup parmesan cheese
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. fresh chopped chives
• 1/2 tsp. fresh chopped parsley
• 1 lb. boneless skinless chicken breasts, cubed
• 1 green bell pepper, chopped
• 1 bag whole-leaf spinach

Directions:

1. Bring a large pot of water to a boil. Add pasta and cook according to directions.
2. Combine the milk and butter in a saucepan over medium heat. Bring to a boil.
3. Whisk in cheese and spices. Cover and set aside.
4. Saute chicken in a pan until sides are browned. Stir in bell pepper and cook until tender and chicken is no longer pink.
5. Stir in cream sauce and pasta and serve.