Spaghetti With Chili Agliata Recipe

Name: Spaghetti With Chili Agliata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves, peeled; 3 slices bread, see note; 1/2 cup reduced-sodium vegetable broth, meatless option or 1/2 cup reduced-sodium chicken broth, meat option; 1 cup roasted red pepper, rinse drained; 1/3 cup coarsely chopped walnuts, toasted; 1/4 cup packed fresh parsley leaves; 2 teaspoons mild chili powder or 1 medium hot chili powder; 3/4 teaspoon salt; 1/2 teaspoon fresh ground pepper; 2 teaspoons olive oil; 1 zucchini, quartered lengthwise; 1 cup chopped fresh tomato; 8 ounces spaghetti

Servings: persons

6 garlic cloves, peeled
3 slices bread, see note
1/2 cup reduced-sodium vegetable broth, meatless option or 1/2 cup reduced-sodium chicken broth, meat option
1 cup roasted red pepper, rinse drained
1/3 cup coarsely chopped walnuts, toasted
1/4 cup packed fresh parsley leaves
2 teaspoons mild chili powder or 1 medium hot chili powder
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons olive oil
1 zucchini, quartered lengthwise
1 cup chopped fresh tomato
8 ounces spaghetti

1
The bread should be firm textured white sandwich torn to pieces. Cut the Zucchini into thin slices after quartering. For Vegetarian/Vegan use meatless option.
2
In saucepan of boiling water, cook garlic for 3 minutes to blanch. Drain and cool. In medium bowl, stir together with the bread and broth until liquid is absorbed. Transfer bread mix to processor along with garlic, peppers, walnuts, parsley, chili powder, salt, pepper and puree until smooth. Set aside.
3
Heat oil to hot but not smoking over medium heat. Add zucchini to cook. Stir frequently for about 5 minutes or until zucchini has softened. Add tomatoes and cook stirring frequently until mix is slightly thickened about 5 minutes then stir in the pepper puree.
4
In large pot of boiling water cook spaghetti until just tender. Drain well. Add to sauce and toss to combine. Place in bowl and serve.
5
You may also use thinly sliced french or Italian bread. YOu can make the pepper puree up to two days ahead and refrigerate. Return to room temp before using. You can use the puree for baked potatoes, cooked vegetables also.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 garlic cloves, peeled, 3 slices bread, see note, 1/2 cup reduced-sodium vegetable broth, meatless option or 1/2 cup reduced-sodium chicken broth, meat option, 1 cup roasted red pepper, rinse drained, and more.

Yes, Spaghetti With Chili Agliata falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Chili Agliata

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