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Pasta with Chickpeas, Tomato, and Spinach

Pasta with Chickpeas, Tomato, and Spinach

Cost $12, save $15

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Vegetables & Herbs

    • 🧅 1 small yellow onion
    • 🥕 2 carrots
    • 1 celery stalk
    • 2 cups spinach
    • 1/2 teaspoon dried rosemary
    • 1/2 teaspoon chopped red pepper flakes

  • Canned Goods

    • 1 can 16-ounce low sodium chickpeas
    • 1 can 14.5-ounce low-sodium diced tomatoes

  • Dairy

    • 🧀 1/4 cup grated Parmesan cheese

  • Pasta

    • 8 ounces medium-size whole-wheat pasta

  • Condiments

    • 1 tablespoon vegetable oil

  • Spices & Aromatics

    • 🧄 2 cloves garlic

STEPS

1

Fill the pot halfway with water and bring it to a boil over high heat. Add the pasta and cook until just tender, about 12 minutes. Reserve 1 1/2 cups of pasta water before draining.

2

Heat the oil in a skillet over medium-low heat. Add garlic, onion, carrots, celery, and rosemary. Cook until the garlic is golden, approximately 15 minutes.

3

Add chickpeas to the skillet and lightly mash half of them using a fork. Add the reserved pasta water and tomatoes. Cook for about 10 minutes.

4

Combine the cooked pasta and spinach with the skillet mixture. Cook until spinach is tender and the liquid is absorbed, approximately 10 minutes.

5

Season with red pepper flakes (optional), mix well, and serve garnished with Parmesan cheese.

NUTRIENTS

Per 1 serving

🔥

395

Calories

  • 19
    Protein
  • 68
    Carbs
  • 8
    Fats

💡 Reserve some of the pasta water—it helps thicken the sauce and binds the ingredients together.Add extra Parmesan cheese at the table if desired.For a spicier kick, increase the amount of red pepper flakes.