Servings per Recipe
Calories : 320
Fat : 7 g
Sodium : 580 mg
Total Carbohydrates : 54 g
Fiber : 6 g
Protein : 13 g
8 ounces dry whole-wheat pasta, such as rotini or shells
1 ½ cups pasta water, saved from step 3
1 Tablespoon vegetable oil
2 cloves garlic, minced, or ½ teaspoon garlic powder
1 small yellow onion, chopped
2 carrots, diced
1 celery stalk, diced
½ teaspoon dried rosemary
1 can (14.5 ounces) chickpeas, drained and rinsed
1 can (14.5 ounces) lower sodium diced tomatoes, save liquid
2 cups spinach, chopped (about 1 bunch)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
¼ cup grated Parmesan cheese
Wash hands with soap and water.
Gently rub vegetables under cool running water.
Fill a large pot with 4-6 quarts of water and bring to a boil over high heat. Add pasta and cook until tender, about 12 minutes. Reserve 1 ½ cup pasta water and set aside. Drain pasta and set aside.
Heat a large skillet over medium-low heat and add vegetable oil once hot. Add garlic, onion, carrots, celery, rosemary, salt, and pepper. Cook until the vegetables are tender, about 15 minutes. Stir vegetables occasionally.
Add chickpeas to skillet. Add reserved pasta water and tomatoes and stir. Cook for 10 minutes.
Add cooked pasta and spinach to skillet. Cook until spinach is tender and most of the liquid has been absorbed, about 10 minutes. Top with red pepper flakes and grated Parmesan.
Adapted from recipe Pasta with Chickpeas, Tomato, and Spinach from MyPlate.gov