Easy Recipe
Prep Time
15 minutes
Cook Time
20 minutes

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. 

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