Pasta with Chickpeas, Tomato, and Spinach

Chickpeas, tomatoes, spinach, and a hint of rosemary make this delicious pasta dish. Served warm with a sprinkle of Parmesan, this quick and easy recipe makes a perfect weeknight meal.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $1.61/serving

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• quick
• healthy
• comfort food
• savory
• classic
• budget-friendly

Ingredients

• 1 yellow onion (small, chopped into 1/4 pieces)
• 8 ounce whole wheat pasta (such as rotini or shells)
• 1 tablespoon vegetable oil
• 2 clove garlic (minced)
• 2 carrots (diced into 1/4-inch pieces)
• 1 celery stalk (diced into 1/4-1/2-inch pieces)
• 0.5 teaspoon rosemary (dried)
• 1 can chickpeas (16-ounce, low sodium, drained and rinsed)
• 1 can diced tomatoes (14.5-ounce, no salt added, including the liquid)
• 2 cup spinach (chopped)
• 0.5 teaspoon red pepper flakes (chopped)
• 0.25 cup Parmesan cheese (grated)

Instructions

1. To cook the pasta, fill a pot with water and bring to a boil over high heat.
2. When the water is boiling, add the whole wheat pasta and cook until just tender, about 12 minutes.
3. Just before draining, reserve 1 1/2 cups of the pasta water.
4. Drain the pasta and set aside.
5. While the pasta is cooking, prepare the sauce: Put a skillet on the stove over medium-low heat and when it is hot, add the vegetable oil.
6. Add the garlic, yellow onion, carrot, celery stalk, and rosemary and cook until the garlic is golden, about 10 minutes.
7. Add the chickpeas and using a fork, lightly mash half of them.
8. Add the reserved pasta water and diced tomatoes and cook 10 minutes.
9. Add the whole wheat pasta and spinach to the skillet mixture and cook until the spinach is tender and most of the liquid has been absorbed by the pasta, about 10 minutes.
10. Add the red pepper flakes, if desired.
11. Mix well and serve immediately, garnished with Parmesan cheese.

Notes

Kale can be used instead of spinach.

Nutrition (per serving)

• Calories: 437
• Protein: 18.5 g
• Carbohydrates: 74.2 g
• Fat: 10.3 g
• Fiber: 14.9 g
• Sodium: 274 mg
• Saturated Fat: 2 g
• Sugar: 9.8 g
• Cholesterol: 4 mg