• 1 pkg (375 g) multigrain spaghetti
• 2 to 3 tbsp (30 to 45 mL) olive oil
• 1 onion, finely chopped
• 2 to 3 gloves garlic, minced
• 1 cup (250 mL) canned chickpeas
• 10 asparagus spears, grilled or steamed and sliced on a diagonal
• 175 to 250 mL vegetable or chicken stock
• 50 mL each: sun-dried tomatoes and chopped fresh basil leaves
• Salt and freshly ground pepper
• 3 oz (85 g) blue cheese or feta cheese, cubed (optional)

• Cook spaghetti according to package directions.
• Heat oil in large skillet over medium heat. Add onion and garlic; sauté for 7 to 8 minutes or until tender. Add chickpeas, asparagus, stock and sun-dried tomatoes. Simmer for 2 to 3 minutes. Stir in basil and simmer 30 seconds. Season to taste with salt and pepper.
• Toss hot spaghetti with vegetable sauce and serve topped with cheese if desired.

This recipe is provided by Catelli Healthy Harvest, a proud participant in the Health Check program.