Nourishing Spaghetti O’s
Well isn’t this fun?! Homemade, nourishing spaghetti o’s that are not only good for your body, but good for the soul as well. I love hearty meals like this that warm you from the inside out. This version of spaghetti o’s is almost as easy to prepare as the canned version. It only requires a handful of ingredients, one pot, and just 15 minutes! Hard to beat that!
When I create recipes in the kitchen for my family I like to keep in mind the basic rule of the “FFP” model. Fat, fiber and protein. When a meal consists of a nice balance of those three things I can pretty much rest assured that my kids blood sugar will stay in range and they will fill up faster and stay sustained longer. This simple meal fits the bill. Between protein and collagen rich bone broth, fiber and protein rich chickpeas, vitamin C packed tomatoes, and carbohydrate rich pasta this quick meal will easily satisfy the whole family!
I’m really happy to have this simple recipe in my back pocket. My toddler loved this SO much and my husband and I were brought back to our childhoods where we both consumed our fair share of canned spaghetti o’s. If you are looking to up the nutritional value of this feel free to add some cooked ground beef to the pot at the same time as your add the chickpeas. We’ve done that too and it is really delicious! It also adds a good amount of extra protein and iron!
If your local grocery store doesn’t carry Anellini pasta (the small ring shaped pasta) you can purchase it online. It’s definitely worth having a stash of this pasta in your cupboard for spaghetti o’s night often!
I hope you and your family love this simple recipe as much as we do! Grab a spoon and dig in!
Nourishing Spaghetti O’s
PREP TIME: 10 minutes COOK TIME: 20 MINUTES SERVES: 6
3 Tablespoons unsalted butter
3 cloves of garlic, chopped
1 1/2 teaspoons dried oregano
1/2 teaspoon paprika
salt and pepper
1/3 cup tomato paste
3 cups chicken bone broth
2 cups Anellini pasta (or any small pasta)
1 1/2 cups cooked chickpeas (if from the can rinsed and drained)
1 cup grated cheddar cheese (plus more for serving)
minced parsley for serving (optional)
Preparation
Heat a large dutch oven or heavy bottom pot over medium heat. Add the butter and cook until melted and starting to bubble a bit. Add the garlic, oregano, paprika, salt and pepper to taste, and cook, stirring often until fragrant.
Reduce the heat to low and add the tomato paste. Stir until everything is coated in the tomato paste. Add the broth and bring to a boil. Once boiling add the pasta and cook, stirring often until the pasta is cooked through, about 10-12 minutes. Reduce the heat to low add the chickpeas and cheese. Give everything a good stir and keep on low heat until the chickpeas have warmed through and the cheese is melted.
Serve warm with minced parsley and extra cheese if desired.
