Mediterranean Chickpea and Spinach Pasta
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 30 min · Beans · vegetarian
460 cal
18g protein
70g carbs
12g fat
per serving · estimated
Ingredients
- 6 oz Pasta (penne or spaghetti)
- 1 can (15 oz) Canned chickpeas
- 2 cups Fresh spinach
- 1 pint Cherry tomatoes
- 2 Garlic cloves
- 1 1/2 tbsp Olive oil
- 1 Lemon
- 1/4 cup Feta cheese (optional)
- to taste Salt and pepper
Method (tap to check — screen stays awake)
- Cook the pasta in salted boiling water according to package instructions until al dente, about 10 minutes. Drain and set aside.
- 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.
- Add cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
- Stir in drained chickpeas, cook for another 2 minutes to heat through.
- Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Squeeze fresh lemon juice over the mixture, season with salt and pepper to taste. Toss in the cooked pasta, mixing well to combine.
- 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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