Serve this vegetarian spaghetti dinner with a large green salad for an easy summer meal. You can roast your own red bell peppers in the oven or buy a 12-ounce jar of them to save time.
Ingredients
12 ounces
brown rice spaghetti noodles
4 tablespoons
extra virgin olive oil
1 medium
sweet onion
cut into half moons
1 pounds
zucchini
sliced into rounds
4 cloves
garlic
crushed
3
roasted red bell peppers
chopped
1 cups
cooked
chickpeas
½ cups
crumbled
feta cheese
½ teaspoons
sea salt
½ teaspoons
black pepper
2 large handfuls
fresh basil
