Mediterranean Chickpea & Spinach Pasta

Mediterranean · 40 min · Beans · vegetarian

Shop ingredients

Ingredients

• 12 oz Whole wheat penne pasta
• 1 can (15 oz) Canned chickpeas
• 4 cups Fresh spinach
• 1 pint Cherry tomatoes
• 3 Garlic cloves
• 3 tbsp Olive oil
• ½ cup crumbled Feta cheese
• 1 Lemon
• to taste Salt
• to taste Black pepper

Method

1. Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil 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 burst.
4. Drain and rinse the chickpeas, then add to the skillet. Cook for another 2 minutes.
5. Stir in the spinach and cook until wilted, about 2 minutes.
6. Add cooked pasta to the skillet, squeeze fresh lemon juice over, and toss everything together to combine.
7. Remove from heat, sprinkle with crumbled feta cheese, and season with salt and pepper to taste.
8. Serve hot, garnished with extra lemon wedges or feta if desired.

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

← Browse the cookbook