Physicians Committee for Responsible Medicine (PCRM)

Recipe of the Week

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Recipe of the Week

October 31, 2017

Powered-Up Pasta

This dish is kid-tested and teacher-approved. We've served this dish in the school lunch line, and it's a favorite among students and faculty. Be sure to share it with your local food service professional!

Makes 10 1-cup servings


1 pound whole-grain spaghetti
3/4 cup chopped onions 
3/4 cup chopped green peppers
3/4 cup chopped red tomatoes
1/4 cup water
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon ground coriander
2 teaspoons paprika
3 1/2 (15-ounce) cans of garbanzo beans (chickpeas), drained
15-ounce can tomato sauce
2 teaspoons soy sauce
1 teaspoon salt


Cook pasta in salted, boiling water until al dente. Drain.

Heat water in a large skillet over medium-high heat. Add onions, green pepper, and tomato and sauté until tender, adding more water as needed. Add cumin, garlic powder, onion powder, coriander, paprika, and chili powder and toss to coat. Allow to cook for 1-2 minutes until aromatic. Add drained chickpeas and toss to coat.

Add tomato sauce, soy sauce, and salt and mix to combine. Allow to cook for 5-10 minutes until heated through. Reduce heat to low and allow to simmer. Combine cooked pasta and chickpea tomato sauce and serve.

Source: DC Central Kitchen

Per 1-cup serving: Calories 307; Total Fat 3.4 g; Saturated Fat 0.5 g;  Trans Fat 0 g; Cholesterol 0 mg; Sodium 385.4 mg; Carbohydrates 60.9 g; Dietary Fiber 10.2 g; Sugars 2.8 g; Protein 12.4 g; Vitamin C 18.0 mg; Calcium 73.5 mg; Iron 3.8 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.


Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Suite 400
Washington, D.C. 20016

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