Moroccan Spaghetti Very Low Fat and Healthy
Elevate your weeknight dinner routine with Moroccan Spaghetti, a very low-fat and delightfully healthy recipe that brims with bold North African flavors. This dish combines hearty whole-wheat spaghetti with a vibrant vegetable-packed sauce infused with warm spices like cumin, cinnamon, turmeric, and paprika. The addition of fresh zucchini, carrots, and protein-rich chickpeas ensures every bite is as nutritious as it is satisfying. A splash of zesty lemon juice and a sprinkling of fresh cilantro bring a bright, refreshing finish to the meal. Perfect for those seeking both flavor and wellness, this quick and easy recipe is ready in just 40 minutes and makes an ideal choice for busy families or meal prep enthusiasts. Whether you're craving wholesome comfort food or exploring global cuisine, Moroccan Spaghetti delivers a deliciously healthy twist on traditional pasta dishes.
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Recipe Information
Ingredients
- 300 grams Whole-wheat spaghetti
- 1 teaspoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground paprika (sweet or smoked)
- 0.5 teaspoon Ground turmeric
- 400 grams Canned diced tomatoes (low-sodium)
- 2 tablespoons Tomato paste (low-sodium)
- 1 medium Zucchini, diced
- 1 medium Carrot, diced
- 200 grams Chickpeas (cooked or canned, rinsed and drained)
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 100 milliliters Water
- 1 tablespoon Lemon juice
Instructions
Bring a large pot of water to a boil. Add a pinch of salt, then cook the whole-wheat spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, ground cumin, cinnamon, paprika, and turmeric. Cook for 1 minute until fragrant.
Add the canned diced tomatoes, tomato paste, and water to the skillet. Stir well to combine.
Add the diced zucchini, carrot, and chickpeas to the tomato mixture. Simmer for 10-12 minutes, stirring occasionally, until the vegetables are tender.
Season with salt, black pepper, and optional red pepper flakes. Stir in the fresh lemon juice and half of the chopped cilantro.
To serve, plate the cooked spaghetti and top it generously with the Moroccan vegetable sauce.
Garnish with the remaining cilantro and serve warm.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 39.5 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3031 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
