Pasta with Ras el Hanout

Pasta with Ras el Hanout is a vibrant and aromatic dish that combines the warmth of Moroccan spices with the comforting texture of pasta. This unique fusion offers a delightful explosion of flavors while remaining healthy and satisfying.

Ingredients

• Whole wheat pasta - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Zucchini - 1, diced
• Chickpeas - 200 grams, canned and drained
• Ras el Hanout - 1 tablespoon
• Vegetable broth - 250 ml
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced red bell pepper and zucchini to the skillet, cooking for about 5-7 minutes until softened.
4. Stir in the chickpeas and Ras el Hanout, mixing well to coat the vegetables. Cook for another 2 minutes.
5. Pour in the vegetable broth and bring to a simmer. Allow it to cook for 5 minutes to let the flavors meld.
6. Add the cooked pasta to the skillet, tossing it with the vegetable mixture until well combined. Season with salt and black pepper to taste.
7. Remove from heat and stir in the chopped parsley and lemon juice before serving.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in fiber from whole wheat pasta and chickpeas, promoting digestive health.
• Rich in antioxidants from bell peppers and zucchini, supporting overall health.

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