Mediterranean Chickpea and Spinach Pasta

Mediterranean · 30 min · Beans · vegetarian

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Ingredients

• 12 oz Pasta (penne or spaghetti)
• 1 can (15 oz) Canned chickpeas
• 4 cups Fresh spinach
• 1 pint Cherry tomatoes
• 3 Garlic cloves
• 3 tbsp Olive oil
• 1 Lemon
• ½ cup Feta cheese (optional)
• to taste Salt and pepper

Method

1. Cook the pasta in salted boiling water according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
4. Stir in drained chickpeas, cook for another 2 minutes to heat through.
5. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Squeeze fresh lemon juice over the mixture, season with salt and pepper to taste. Toss in the cooked pasta, mixing well to combine.
7. Serve immediately, topped with crumbled feta cheese if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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