Serves 4
437 cal · 57 min
Pasta with Chickpeas, Tomato, and Spinach
Recipe GLPRb208338ade693e
A hearty whole wheat pasta dish combining tender chickpeas, fresh spinach, and diced tomatoes in a light, aromatic sauce. The pasta absorbs the savory flavors of sautéed onions, garlic, carrots, and celery with a hint of rosemary, creating a nutritious and satisfying one-skillet meal.
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Ingredients
1 small yellow onion, diced
8 ounces whole wheat pasta (rotini or shells)
1 tablespoon vegetable oil
2 cloves garlic, minced
2 carrots, diced into 1/4-inch pieces
1 celery stalk, diced into 1/4 to 1/2-inch pieces
1/2 teaspoon dried rosemary
1 16-ounce can low-sodium chickpeas, drained and rinsed
1 14.5-ounce can no-salt-added diced tomatoes with juice
2 cups chopped spinach
1/2 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese, for serving
Directions
Fill a large pot with water and bring to a boil over high heat.
Once the water is boiling, add the whole wheat pasta and cook until tender but not mushy, approximately 12 minutes. Just before draining, carefully reserve 1 1/2 cups of the pasta cooking water.
Drain the pasta in a colander and set aside.
While the pasta cooks, heat the vegetable oil in a large skillet over medium-low heat.
Add the minced garlic, diced onion, carrots, celery, and dried rosemary. Cook, stirring occasionally, until the garlic becomes fragrant and golden, about 10 minutes.
Add the drained chickpeas to the skillet. Using a fork, gently mash about half of the chickpeas against the side of the skillet to partially break them apart while keeping some whole.
Pour the reserved pasta water and the canned diced tomatoes (including their liquid) into the skillet. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.
Add the drained pasta and chopped spinach to the skillet. Stir well to combine all ingredients and cook for an additional 10 minutes, stirring frequently, until the spinach is tender and wilted and most of the liquid has been absorbed by the pasta.
If desired, stir in the red pepper flakes for heat.
Divide the pasta mixture among serving bowls and garnish each portion with grated Parmesan cheese. Serve immediately.
