Garbanzo Spaghetti

2            teaspoons vegetable oil
1            cup chopped onion (1 medium)
1            cup chopped green bell pepper (1 medium)
2            cloves garlic, minced
1            tablespoon chopped parsley
1-1/2     cups cooked* or 1 can (15 oz.) garbanzo beans, drained
2            cans (8 oz. each) no-salt tomato sauce
1/2         teaspoon dried oregano
1/4         teaspoon dried basil
1/4         teaspoon black pepper
8            oz. spaghetti or long pasta
1/2         cup (2 oz.) finely shredded reduced-fat sharp Cheddar cheese
1-1/2     tablespoons grated Parmesan cheese

*1/2 cup dry makes 1-1/2 cups cooked.

In a large skillet, heat oil over medium-high. Add onion, bell pepper, garlic and parsley; sauté 3-4 minutes or until vegetables are tender. Add garbanzos and next 4 ingredients; stir well. Bring to a boil over medium heat. Cover, reduce heat and simmer 30 minutes, stirring occasionally.

Cook spaghetti according to package directions; drain. Serve bean sauce over spaghetti. Sprinkle with Cheddar and Parmesan cheeses. Makes about 4-1/2 cups sauce. Serves 4.

Nutritional Information per Serving:

Calories 440, Protein 19 g, Carbohydrates 74 g, Fat 8 g, Calories from fat 17%, Cholesterol 9 g, Fiber 8 g, Folate 126 mcg, Sodium 159 mg