{"id":227,"date":"2021-07-23T15:22:53","date_gmt":"2021-07-23T15:22:53","guid":{"rendered":"https:\/\/blogs.oregonstate.edu\/beaverbag\/?p=227"},"modified":"2021-07-23T15:24:27","modified_gmt":"2021-07-23T15:24:27","slug":"jalapeno-lime-and-spinach-veggie-spaghetti-with-roasted-chickpeas","status":"publish","type":"post","link":"https:\/\/blogs.oregonstate.edu\/beaverbag\/?p=227","title":{"rendered":"Jalape\u00f1o, Lime, and Spinach Veggie Spaghetti with Roasted Chickpeas"},"content":{"rendered":"\n
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This basic meal strategy shows how to combine pasta, herbs\/greens in oil, and a roasted bean. This can be varied and a fast healthy plant based meal. After trying this recipe I made another version using beet greens cooked with a shallot and lemon juice. Kale or cabbage would be good choices too.<\/p>\n\n\n\n

The spaghetti recipe below is adapted from AcademiaBarilla.it<\/a>. This is essentially the same recipe in terms of instructions, but the veggies are doubled and the protein is increased by adding roasted garbanzo beans.<\/p>\n\n\n\n

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Beet Greens with Lemon and Shallots, served with spaghetti and roasted chickpeas<\/figcaption><\/figure>\n\n\n\n

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Step 1: Veggie Spaghetti with Lime, Spinach & Jalape\u00f1o<\/h2>\n\n\n\n

Ingredients:<\/p>\n\n\n\n