Makes 9 servings
1 can rinsed garbanzo beans
1 can diced tomatoes
3 gloves garlic
1/4c dried or drained sun dried tomatoes and a few for topping
1/2c nutritional yeast
1c spinach (or greens of your choice)
Red pepper to taste
Blend until slightly chunky
Cook a package of corn pasta spaghetti al dente, only about 5 minutes. (or whole wheat spaghetti if you prefer that texture or are not gluten sensitive)
drain pasta return to pot & mix in just 1 tbsp grape seed or olive oil to keep from sticking together.
Spiral cut (or julienne) one large zucchini.
Add zucchini & sauce to cooked pasta, reserving 1/2 cup to spread on top before baking, mix until evenly covered.
Transfer pasta mix to a 9x9 glass baking pan that's been lightly sprayed with oil.
Pack firmly & evenly in to the pan.
Cover evenly with reserved sauce & a few more chopped sun dried tomatoes plus black pepper to taste.
Bake at 275 for 20-25 minutes
Cut 9 even squares
Nutritional analysis per serving:
Sodium 234 mg