Mediterranean Chickpea & Spinach Pasta
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 40 min · Beans · vegetarian
508 cal
20g protein
80g carbs
12g fat
per serving · estimated
Ingredients
- 6 oz Whole wheat penne pasta
- 1 can (15 oz) Canned chickpeas
- 2 cups Fresh spinach
- 1 pint Cherry tomatoes
- 2 Garlic cloves
- 1 1/2 tbsp Olive oil
- ½ cup crumbled Feta cheese
- 1 Lemon
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil 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 burst.
- Drain and rinse the chickpeas, then add to the skillet. Cook for another 2 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes.
- Add cooked pasta to the skillet, squeeze fresh lemon juice over, and toss everything together to combine.
- Remove from heat, sprinkle with crumbled feta cheese, and season with salt and pepper to taste.
- 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.
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