Spaghetti With Faux Bolognese Sauce

• 15 ounces chickpeas 1 can, or garbanzos, rinsed and drained
• 1 tablespoon Bertolli(R) Classico Olive Oil
• 1 red bell pepper large, chopped
• 24 jars bertolli vineyard premium collect marinara with burgundi wine sauc
• 3/4 cup part-skim mozzarella cheese cubed, about 3 oz
• 8 ounces spaghetti, cook and drain
• 2 tablespoons grated Parmesan cheese

1. Pulse garbanzo beans until they are coarsely chopped in food processor; set aside.
2. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook pepper, stirring occasionally, 4 minutes or until softened. Add beans and cook, stirring occasionally, 2 minutes. Add Sauce and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 4 minutes or until heated through. Stir in mozzarella cheese, and let stand 1 minute. To serve, spoon sauce over hot pasta, then sprinkle with Parmesan cheese.

chickpeas, olive oil, red bell pepper, collect, mozzarella cheese, parmesan cheese

Taken from www.yummly.com/recipe/Spaghetti-with-faux-bolognese-sauce-299287 (may not work)