Hearty Whole Grain Spaghetti with Kidney Beans

1.Bring a large pot of salted water to a boil. Add the whole grain spaghetti and cook according to package instructions until al dente. Drain and set aside.

2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

3.Add the minced garlic and diced bell pepper to the skillet. Cook for an additional 2-3 minutes until the bell pepper is tender.

4.Stir in the drained kidney beans, dried oregano, dried basil, and red pepper flakes (if using). Cook for another 2 minutes, stirring occasionally.

5.Pour in the canned diced tomatoes along with their juices. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.

6.Once the sauce has thickened slightly, add the cooked spaghetti to the skillet. Toss everything together until the spaghetti is well coated with the sauce and heated through.

7.Serve hot, garnished with fresh chopped parsley.